Easy to make Pumpkin Banana Bread gets an extra flavor and beautiful color with addition of the pumpkin. The pumpkin not only adds flavor but also it adds fiber and allowing the bread to call for less oil while still maintaining the perfect, most texture.
I had used homemade pumpkin puree but canned pumpkin should work too. This bread turned out great. For best result, slice when it is completely cooled or refrigerated the bread overnight wraps in plastic wrap.
It was delicious on its own but with frosting it creates a beautiful treat!
PUMPKIN BANANA BREAD
Serves : 12
1 cup pumpkin puree
1/2 cup mashed banana
1/4 cup oil / melted butter
1/2 cup milk / soy milk
1 1/4 cups all purpose flour
1/2 cup rolled oat
1/4 cup cornflour
1 tsp baking powder
1/2 tsp baking soda
2/3 cup sugar
1 tsp cinnamon
1/2 tsp salt
Preheat oven @ 175 C and grease a loaf pan.
Sift all purpose flour, cornflour, baking powder and baking soda. Mix in salt, rolled oat and sugar.
Combine mashed banana, pumpkin puree, milk and oil/melted butter.
Add in banana mixture to the dry ingredients, add in cinnamon, stir until well incorporated.
Pour into prepared pan, bake for 55-60 minutes or until a skewer inserted comes out clean.
Cool in the pan 5 minutes, transfer onto rack to cool.
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