Baked Banana Pumpkin Bread

Adapted from Fruits and VeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size 1 slice
Calories 260
Calories from Fat 5
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 190 mg
Total Carbohydrate 63 g
Dietary Fiber 5 g
Sugars 32 g
Proteins 5 g
Vitamin A 50% DV
Vitamin C 10% DV
Calcium 4% DV
Iron 15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 12
Preparation Time 1 hour, 10 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Ingredients Measures
Ripe bananas, mashed 2 
Egg substitute ½ cup
Vegetable oil 1/3 cup
Canned pumpkin puree 1 1/3 cups
Honey ½ cup
White sugar ½ cup
All-purpose flour 2½ cups
Baking powder 1 teaspoon
Baking soda 1 teaspoon
Pumpkin pie spice 2 tablespoon
Ground cinnamon 1 teaspoon
Raisins ¾ cup
    Directions
  1. Preheat oven to 350°F.
  2. Grease a 9 x 5-inch loaf pan.
  3. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey, and sugar.
  4. Combine the flour, baking powder, baking soda, pie spice, and cinnamon.
  5. Stir the dry mixture into the banana mixture until just combined. Fold in the raisins and walnuts, if desired.
  6. Pour batter into the prepared pan.
  7. Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Cool loaf in the pan for 10 minutes before moving it to a wire rack to cool completely.

Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.



Print This Recipe