Moist Pumpkin Banana Cake Bread || Dining In With Danielle
This Pumpkin Banana Bread is taste like Pumpkin Pie and very low in sugar. A great dessert bread for any meal and just perfect for all those holidays gathers.
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Pumpkin and Bananas together in this Moist Bread give a Delicious Cake Treat! The flavors marry together so Deliciously For this Family Favorite!
Our Moist Pumpkin Banana Cake Bread is Simple and so Good! This Recipe was Developed and Inspired by our Pumpkin Cake Bread and our Banana Bread Cake! The sweetness is mostly created from the really ripe Bananas with some Cane Sugar and the added Homemade Pumpkin Puree makes this Bread a real treat, YUM! With this Family Favorite, these two loaves last one day in our home and are great for Snacks, Breakfast, a Tasty Treat with Dinner or serve it as a Dessert!
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How to Make Moist Banana Pumpkin Bread | Easy Bread Recipe | Allrecipes at Home
Pumpkin is the flavor of the season, and this banana pumpkin bread recipe is definitely on trend. Spice it up with cinnamon and mini chocolate chips for an easy-to-make, decadent treat.
#BananaPumpkinBread #BreadRecipe #HowToMakeBread
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Ingredients:
2 ripe bananas, mashed
2 eggs
⅓ cup vegetable oil
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ cup raisins (Optional)
½ cup walnut pieces (Optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
2. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
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The BEST Healthy Pumpkin Banana Bread Recipe!
This extra soft, moist, and fluffy homemade pumpkin banana bread recipe combines sweet cinnamon, ginger, and pumpkin pie spice for the ultimate Fall inspired healthy breakfast, snack, or dessert!
Here's the healthy pumpkin banana quick bread recipe:
Top it with chocolate chips or cream cheese frosting, pack it into a lunch box, or serve it to guests for a fancy Sunday brunch. This delicious vegan pumpkin recipe is always a hit with family and friends!
Vegan Pumpkin Banana Bread | This Savory Vegan
This Vegan Pumpkin Banana Bread is the perfect breakfast or snack. It is sweetened naturally with maple syrup and made extra tasty with chocolate chips.
#vegan #pumpkinbread #bananabread
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music by Dyalla Swain
VEGAN PUMPKIN BANANA BREAD ????????
If you love pumpkin recipes, you're going to LOVE this vegan pumpkin banana bread recipe! It's the easiest banana bread you'll ever make and adding the pumpkin to it makes for the perfect fall treat! Enjoy this vegan pumpkin banana bread for breakfast or even as a snack! Give this recipe a try and let me know what you think in the comments below!
FULL RECIPE HERE:
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Pumpkin Banana Bread
Pumpkin banana bread is moist, tender, and bursting with fall flavor. Make this recipe with pumpkin butter, then enjoy it all year long!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
1 cup pumpkin butter
1 banana (ripe and peeled)
1/3 cup butter browned (See below)
1 large egg
1 tsp vanilla extract
1 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt
Instructions
Preheat the oven to 350°F (175°C), and coat a 4x8-inch loaf pan with butter or cooking spray.
To Make Brown Butter
Melt butter over medium heat and swirl the sauté pan to be sure the butter melts evenly.
The butter will begin to foam and the color will change from yellow to golden to brown. Once you smell that nutty aroma, take the pan off the heat and allow to cool. It takes a few minutes total.
Bread
Mash the ripe bananas in a large bowl with a fork by hand until smooth or in a mixing bowl with paddle. Add the pumpkin butter, browned butter, sugar, beaten egg, and vanilla.
Sift together the flour, baking soda and salt. Add to the bowl of wet ingredients and mix thoroughly to blend.
Pour batter into prepared loaf pan. Bake for 55 -60 minutes, or until a tester inserted into center comes out clean. If the bread is browning too quickly, tent the pan with aluminum foil.
Remove from oven and let cool in the pan for a 5 minutes. Then run spatula along sides of pan and bread, tilt pan sideways and remove bread from loaf pan. Let cool on wire rack for at least 15-20 minutes before slicing.
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