Thursday, October 6, 2011

Feeling Fall- Banana Pumpkin Bread

We've been lucky enough to feel a bit of fall down here in Chs. It's been cool enough to wear jeans and a tee, which is a nice change from the high 90s. I love this weather, but must admit, I really miss the leaves changing in PA. So, to compensate for my lack of "fall leaves" I've decided to cook to "feel fall".

Banana Pumpkin Bread {low cal version}

What You'll Need:
2 Cups All Purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Stevia {or Sugar for full cal. version}
1/4 Cup Butter, Softened
2 Large Eggs
3 Large Very Rip Bananas, Mashed
1/2 Can Pureed Pumpkin
2 Teaspoons Vanilla Extract
Cooking Spray

Preheat Oven to 400 Degrees

Combine flour, baking soda and salt with whisk.

Place sugar and butter in a large bowl, and beat with mixer on medium until blended. Add eggs one at a time, beating well after each addition.

Add in mashed banana and vanilla, beat until smooth.

Add in pumpkin puree, beat until smooth.

Begin to spoon in flour mixture, a little at a time.

Continue until flour mixture is completely blended.

Spray loaf pan with cooking spray. Add in bread mixture.

Bake at 400 for 1 hour. Check with a wooden pick or knife to be sure it's cooked through {it may come out a little bit dirty, but it's because of the pumpkin} . Please note, since there is pumpkin and banana in this recipe, it's going to be super moist!


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