Pumpkin Banana Bread

October 21, 2013

273

By just substituting pumpkin for the eggs in this banana bread recipe, you get a rich golden color with a slightly crunchy (and not soggy) crust. It doesn't shout pumpkin bread like most do, but the mix of subtle pumpkin flavor with the cinnamon chips is perfect. Oh so perfect!

1 cup sugar

1/2 cup butter

1/2 cup pumpkin puree

3 very ripe bananas, mashed

1/4 teaspoon salt

1 teaspoon baking soda

1 tablespoon warm water

2 cups flour

1 cup mini cinnamon baking chips

1. In a large bowl, cream together the sugar and butter. Add in pumpkin puree and mashed bananas and mix well. 2. In a small cup, stir to dissolve baking soda in warm water and add to the pumpkin mixture....
See the full directions on my site

Nutritions

Calories
550

Sodium
335mg
13% DV

Fat
20g
30% DV

Protein
6g
13% DV

Carbs
86g
29% DV

Fiber
4g
16% DV

Snack Baked