So moist and flavorful, made light by replacing butter with lots of bananas, pumpkin and apple sauce.
Madison, my youngest daughter LOVES banana bread, so I bake it quite often just for her. I was curious how she would feel if I added pumpkin and pumpkin spice to her favorite banana bread – well she loved it!! I used gluten-free flour as a test because I already know all-purpose and white whole wheat flours work and the results were great (she had not idea).
This recipe makes two loaves, you can halve the recipe if you wish or even make them as muffins by reducing the bake time.
2-1/2 cups white whole wheat or all-purpose gluten-free flour
1-1/2 tsp baking soda
1 1/2 teaspoon pumpkin spice
1 teaspoon cinnamon
1/2 tsp salt
4 tbsp butter, softened
1 cup light brown sugar, not packed
4 large egg whites
1 1/2 cup pumpkin puree
1 1/4 cup (3 medium) ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
3 oz (3/4 cup) chopped pecans
Preheat oven to 350°. Grease two 8×5 inch loaf pans with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice, cinnamon and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, pumpkin, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and pecans, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing. Makes 2 loaves.
Keywords: Pumpkin Banana Pecan Bread
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