Pumpkin Banana Bread

Fall is in the air, pumpkin is in my belly!

Last year I created a low-fat pumpkin bread recipe that was easy and tasty but this year I thought I would throw in a twist by adding banana!

I just tried a slice of this bread and was so excited by how it turned out, I immediately needed to share it with you all!

What You'll Need:

• Loaf pan
• One medium bowl and one large bowl
• Electric hand mixer
• Light baking spray
• 3/4 cup unbleached all purpose flour
• 1/2 cup white whole wheat flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 3 very ripe medium bananas, mashed
• 1/2 cup pureed pumpkin
• 2 tbsp room-temperature butter
• 1/2 cup light brown sugar, unpacked
• 1 large egg white
• 1 large egg
• 1 tsp vanilla extract

What You'll Do:

• Preheat your oven to 325°
• Spray your loaf pan with oil
• In a medium-sized bowl, sift your flour, baking soda, cinnamon, nutmeg and salt with a wire whisk and set aside 
• In your large bowl, cream the room-temperature butter and sugar with an electric mixer
• Scrape down the sides of the bowl and add the egg white, whole egg, ripe bananas, pumpkin puree and vanilla
• Beat at medium speed until fully combined
• Scrape down sides of the bowl then add the flour mix
• Stir in until combined
• Pour your mixture into your greased loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean 
• Let the pan cool at least 20 minutes before you remove the bread from the pan
• Slice and enjoy! I topped my slice with a non-fat cream cheese spread...delicious!

The STEWART SCORE:
Appearance: 1 (nothing too exciting to be seen here)
Taste: 2
Ease: 2