Pumpkin Banana Bread


1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon
1 cup mashed very ripe bananas (about 3 bananas)
¾ c canned pumpkin
¾ cup brown sugar
1 tablespoon vanilla
1/3 c low fat vanilla yogurt
2 eggs
2 tablespoon butter, softened
3 tablespoons pecan pieces


Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through cinnamon) in a large bowl.

Place bananas and next 6 ingredients in a large bowl; beat with a mixer at high speed until well blended.

Make a well in the center of the flour mixture. Add banana mixture to dry ingredients, mixing with a spoon, just until combined.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Sprinkle pecans evenly over batter.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 12 servings; 215 calories; 4.3 grams fat
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