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