Pumpkin Banana Nut Bread
Here's a way to combine your ripe bananas with pumpkin to create a fall flavors banana bread!
Foto: RecipeGirl
Ingredients
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 15 -ounce can unsweetened pumpkin puree
- 4 large eggs
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 1 cup (2 medium) mashed ripe bananas
- 3/4 cup vegetable or canola oil
- 1 cup chopped walnuts ((optional))
Steps
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Preheat the oven to 350°F. Grease and flour two 9x5-inch loaf pans.
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In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda and salt.
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In a large bowl, combine the pumpkin, eggs, sugars, bananas and vegetable oil. Beat with an electric mixer until smooth. Gradually beat in the flour mixture just until the mixture is wet (do not over mix); stir in the nuts (if using). Spoon into the prepared loaf pans.
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Bake 55 to 60 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (23% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 4 cups | - | - |
| baking powder | 4 teaspoons | Rp 8.000/100g | Rp 32.000 |
| ground cinnamon | 4 teaspoons | - | - |
| ground ginger | 2 teaspoons | - | - |
| baking soda | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| salt | 0.5 teaspoon | - | - |
| -ounce can unsweetened pumpkin puree | 1 | Rp 12.000/kg | Rp 1.200 |
| eggs | 4 large | - | - |
| granulated white sugar | 1 cup | - | - |
| packed light brown sugar | 1 cup | - | - |
| 1 cup | - | - | |
| vegetable or canola oil | 0.75 cup | - | - |
| chopped walnuts | 1 cup | - | - |
*Estimated market prices, may vary by region
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