Pumpkin Bread Sweetened with Bananas

pumpkinbread
Serves 8

Bananas are naturally sweet and serve as a good, non-processed sugar substitute in baking.
They also contain resistant starch, which has been linked to burning fat. But because they contain more moisture than sugar does, make sure you use less milk or water when baking with bananas (about 3 tablespoons less for each banana).

1 banana, mashed (this is in place of 1 cup sugar)
2 eggs
1/2 cup vegetable oil (or coconut oil!)
1/3 cup water or soymilk
1 (15 ounces) can pumpkin puree
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Preheat oven to 325 degrees.
Beat eggs and mix with banana (or sugar), oil, water, and pumpkin.
In another bowl, mix flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice.
Combine wet ingredients with dry ingredients until just blended
Pour into a greased and floured loaf pan.
Bake for 50 to 60 minutes.

2 thoughts on “Pumpkin Bread Sweetened with Bananas

  1. I would love to try this recipe. Bananas differ in size, so should the mashed banana equal about 1 cup? Have you tried using whole wheat pastry flour, white whole wheat flour, or whole wheat flour instead of regular flour? Thanks!

    • I’ve made it with white whole wheat flour and its great. Regular whole wheat might be too dense but I would also try whole wheat pastry flour.

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