Banana Pumpkin Bread Recipes
Autumn is a wonderful season that inspires many bakers to create warm
and nourishing treats for their families. As the leaves turn from green
to gold, orange and red, they softly float to the ground. High school
football games and soccer practices make for a hectic weekday schedule.
The weekends are just as busy with more games and more commitments. Make
banana pumpkin bread and celebrate the fall season.
There are so many great benefits associates with bananas. First of all,
bananas are delicious and sweet. Bananas are also a great source of
important vitamins and minerals. They are high in vitamins B6 and C. The
minerals found in bananas include magnesium and potassium. These are
among the important vitamins and mineral recommended for daily
consumption.
Pumpkins are another delicious food that is packed with vitamins and
minerals. Besides being a symbol of the fall harvest, it was used by
Native Americans as both a food source and as a medicine. The bright
orange color of pumpkin is caused by cartenoids.Cartenoids are important
because they neutralize free radicals. Free radicals are molecules that
attack cell membranes and leave behind damaged cell. These cells then
become vulnerable to disease such as cancer.
So when you combine banana and pumpkin into bread, it is a potent and
scrumptious mixture. There are also so many people that would enjoy
receiving a loaf of banana pumpkin bread. Bring a loaf into the office
instead of the boring donuts. Enjoy a slice with your lunch. Bake a
batch of banana pumpkin mini loaves and sell them at the annual fall
fundraiser. It is also a great idea for snacks for your children. With
so many activities such as piano lessons or soccer practice, a slice of
banana pumpkin bread will supply energy without spoiling a child’s
appetite for dinner.
Banana Pumpkin Bread
Prep Time: 20 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 5 Minutes
Servings: 12 INGREDIENTS:
- 2 ripe bananas, mashed
- 2 eggs
- 1/3 cup vegetable oil 1 1/3 cups canned pumpkin puree
- 1/2 cup honey
- 1/2 cup white sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3/4 cup raisins (optional)
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5
inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil,
pumpkin, honey and sugar. Combine the flour, baking powder,
baking soda, salt, pie spice and cinnamon, stir into the banana
mixture until just combined. Fold in the raisins and walnuts if
desired. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or
until a toothpick inserted into the center of the loaf comes out
clean. Cool loaf in the pan for 10 minutes before moving to a
wire rack to cool completely.
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