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I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy.
Nutritional Facts 1 slice equals 114 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 90 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Pumpkin Banana Bread in Country Woman Christmas Annual 2006, p57
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Reviewed on Jan. 09, 2013 by elizabethenerson
Best banana bread recipe ever!! I've tried probably 50 different ones too. So moist and delicious!!
Reviewed on Feb. 26, 2012 by antonich129
I made this recipe with home-canned pumpkin which is not as thick. It turned out just fine. Very moist and very good. it's the first banana bread that my 4 year old has liked.
Reviewed on Jan. 29, 2012 by nurserain48
I made this recipe AS IS and brought it to our girls craft group..it was delicious, a huge hit and everyone love it!
Reviewed on Jan. 28, 2012 by kitzer
When I saw the combination pumpkin and banana, I was delighted! I printed it out (without throughly reading it) to make the following day. As I was preping the ingredients, I noticed there were NO spices!!I went to my pumpkin bread recipe and added banana to it.The end!!
When I saw the combination pumpkin and banana, I was delighted! I printed it out (without throughly reading it) to make the following day. As I was preping the ingredients, I noticed there were NO spices!!
I went to my pumpkin bread recipe and added banana to it.
The end!!
Reviewed on Jan. 18, 2012 by heidimotsch
I noticed that many of the reviewers who rated this recipe quite high made significant modifications. As is the recipe is only "fair" due to unnecessary amounts of fat and sugar. Use the substitutions suggested here, and you can feel good about enjoying the same (better even) great end result!
Reviewed on Oct. 13, 2011 by Leahjanie
I think it is very good other than it is really sweet i think there maybe a little too much sugar and some could be left out.
Reviewed on Sep. 25, 2011 by hibbskm
This bread was really good, but I made some changes. I replaced the shortening with 1/4 cup canola oil and 1/4 applesause and added 1 teaspoon cinnamon and 1/4 teaspoon grated nutmeg. Also cut the sugar to 1 1/4 cup - still pretty sweet; will use 1 cup sugar next time. Tastes like Fall!
Reviewed on Nov. 27, 2010 by katchirhart
I found this recipe while visiting my brother for the Thanksgiving Holiday, we decided to try the recipe, we made muffins not the loaf bread, they were deliciously wonderful. I will be making this recipe often.K Chirhart-Crystal,MN
I found this recipe while visiting my brother for the Thanksgiving Holiday, we decided to try the recipe, we made muffins not the loaf bread, they were deliciously wonderful. I will be making this recipe often.
K Chirhart-Crystal,MN
Reviewed on Nov. 18, 2010 by Diane Gum
Honestly one of the best banana recipes I've ever had. I wasn't sure how it would taste with the pumpkin, but it is delicious! The pumpkin doesn't overpower the banana at all.
Reviewed on Nov. 08, 2010 by lisarichelegray
I've made this recipe twice now and my family loves it. I made several substitutes that increased the fiber and lowered the fat and sugar. Here's the changes: I used half wheat flour and half white flour, I substituted milled flaxseed and water for one of the eggs, instead of shortening, I used 1/4 cup oil and 4 ounce of applesauce. I decreased the sugar to only one cup. I also added dried cranberries, cinnamon, and nutmeg. I doubled the recipe, using one full can of pumpkin, and made a dozen muffins and four mini loaves.
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