Pumpkin Banana Bread
"This recipe was taken from our local newspaper. For best freshness it should be refrigerated. Also note that this recipe makes one full loaf and a few muffins or make 1 1/2 times the recipe for two full loaves."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (643.7 g)
- Calories 1551.9
- Total Fat - 32.9 g
- Saturated Fat - 6.9 g
- Cholesterol - 219 mg
- Sodium - 965.3 mg
- Total Carbohydrate - 284.5 g
- Dietary Fiber - 24.7 g
- Sugars - 124.5 g
- Protein - 39.7 g
- Calcium - 431.6 mg
- Iron - 11 mg
- Vitamin C - 28.2 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Coat 2 standard loaf pans with cooking spray.
Step 3
In a food processor, combine the pumpkin, bananas, vanilla and eggs.
Step 4
Process until smooth, scraping down the sides as needed.
Step 5
Add the flour, oatmeal, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
Step 6
Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
Step 7
Transfer the batter to the prepared loaf pans.
Step 8
Bake 45-50 minutes.
Step 9
After you've removed them from the pans, let cool completely before slicing.
Tips
No special items needed.