Pumpkin Banana Bread (Low-fat)
makes one (8 1/2 x 4 1/2-inch loaf)
1 medium very ripe banana, mashed (I put mine through a potato ricer)
1 cup pumpkin purée, homemade or canned
1/4 cup canola oil
1 extra large egg
2 extra large egg whites
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch freshly grated nutmeg
Preheat oven to 350º F. Spray a 8 1/2 x 4 1/2-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!
Printed from thegalleygourmet.net
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