Pumpkin Banana Bread (Low-fat)
This low-fat quick bread combines the sweetness of traditional banana bread and the warm flavor and spices of Fall!
Servings: 10
Ingredients
- 1 medium very ripe banana mashed (I put mine through a potato ricer)
- 1 cup pumpkin purée homemade or canned
- ¼ cup Safflower oil or other neutral oil or other neutral oil
- 1 extra-large egg
- 2 extra large egg whites
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon pure vanilla extract
- ½ teaspoon distilled white vinegar
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch freshly grated nutmeg
Instructions
- Preheat oven to 350ºF. Spray a 8 ½ x 4 ½-inch baking pan with non-stick baking spray; set aside.
- In a large bowl, combine the banana, pumpkin, oil, egg, egg whites, sugars, vanilla, and vinegar. Using a hand held mixer, beat on low speed until smooth and thoroughly combined.
- In a separate medium bowl, whisk together the flour, baking powder, soda, salt and spices. Using a rubber spatula, fold the wet ingredients into the dry just until combined.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 45-60 minutes. Place the loaf on a wire rack to cool for 10 minutes. Invert the loaf onto the rack and cool completely. Enjoy!
Nutrition
Calories: 230kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 235mg | Potassium: 153mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3845IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
