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
- 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!
Appearance: 1 (nothing too exciting to be seen here)
Taste: 2
Ease: 2
