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Ingredients
• 3 ripe bananas, mashed
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup chopped walnuts or pecans (optional)
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, combine the mashed bananas, pumpkin puree, vegetable oil, and applesauce. Stir until well mixed.
- Add brown sugar, eggs, and vanilla extract to the banana mixture. Beat until smooth.
- In a separate bowl, whisk together whole wheat flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chopped walnuts or pecans, if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
Q1: Can I substitute the whole wheat flour with all-purpose flour in the Healthy Banana Bread with Pumpkin Puree recipe?
A1: Yes, you can substitute whole wheat flour with all-purpose flour in equal quantities for a lighter texture.
Q2: Can I omit the nuts from the Healthy Banana Bread with Pumpkin Puree recipe?
A2: Absolutely, the nuts are optional, and the banana bread will still turn out delicious without them.
Q3: Is it possible to freeze the Healthy Banana Bread with Pumpkin Puree?
A3: Yes, you can freeze the banana bread. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container for up to 3 months. Allow it to thaw at room temperature when ready to enjoy.
