Banana Pumpkin Bread Recipe

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Most Helpful Positive Review

Jun 24, 2007

This bread is delicious!!!! I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. This was the perfect recipe! Changes I made: I used 3 bananas instead of 2, allspice instead of pumpkin pie spice and only 1 tsp of that, and I added a tsp. of vanilla. Also, only used 1/4 c. of oil. Baked in mini-muffin pans for about 20 min. Thanks for the great recipe/idea! I would have never put banana and pumpkin together but it works wonderfully in this bread! Also, used 1/2 cup light brown sugar in lieu of the honey.

—opal~/~dragonfly (dana)

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Most Helpful Critical Review

Dec 03, 2012

The bread had a nice flavor, but turned out uncooked and gooey, even though I baked it for way longer than the 45 minutes. Because of the nice flavor, I think the bread has potential. I will try the recipe again, but with a higher cooking temperature. I'll let you all know how it turns out. Addendum: I baked the bread at 400 degrees for 30 minutes and lowered the temperature to 350 degrees for the remaining 30 minutes. The bread did cook, but was a bit dark on the outside. It tasted pretty good on the inside though. I think the trick here is to only fill the pan about 1/3 full. It might bake up nicely at the 350 degree temperature in the original recipie if the amount to be baked is not too dense.

—NNNNN

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323 Ratings

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Apr 11, 2003

I love this recipe! The changes I've made address the already noted difficulty with cooking time. I divide the recipe into 2- 4"x10" loaf pans and it takes about 50 to 55 min. I have also added diced candied ginger and it complimented the banana and pumpkin beautifully.

—JIVE TURKEY

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Oct 10, 2002

This is a great bread, and easy to make, too. I can't praise it enough. I can taste the banana, pumpkin and honey in every bite. I put a lot of golden raisins in it and it is just the best quick bread I ever made/ate. It did need to bake longer than the recipe indicated - more like an hour rather than 45 minutes. Rating: Five stars +

—MIHAELA

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Jun 02, 2003

I have been making this recipe for months now...a favorite! Works with fresh OR canned pumpkin, though I throw in an bit more banana. I also use whole wheat flour instead of white flour and it stays moist and lovely. I have also made this as a straight banana bread, by replacing the pumpkin with more mashed banana- it makes the best banana bread I have ever had. Highly recommended for a healthy quick bread!

—KRISTIEGREEN

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Apr 11, 2003

I really liked this bread but banana and pumpkin are both very strong flavors. Mixed together, they kind of cancelled each other out and I couldn't taste a lot of either. I would use either all bananas or all pumpkin in this recipe. I made it lighter by replacing the oil with the same amount of applesauce and using half real sugar and half Splenda sugar substitute. Also, I baked the bread for 60 mins and it wasn't done. I recommend at least 70 mins because mine fell and was heavier because it wasn't all the way done.

—BEVINK

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Nov 08, 2003

I loved this recipe!! I would not consider it low fat though at 7 Grams per serving (1/12th of recipe). I substituted 3/4 cup of oatmeal for 3/4 cups of the flour. I also felt I needed to bake it for more like an hour rather than 45 minutes. Taste got high ratings at my house!!

—JUNEFENSKE

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Apr 11, 2003

The oven temperature setting +/or the cooking time for this recipe isn't right! Like many of the other reviews have stated it just doesn't get cooked all the way through.

—kim

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Nutrition

Calories
328 kcal
16%

Carbohydrates
55.9 g
18%

Cholesterol
35 mg
12%

Fat
10.7 g
16%

Fiber
2.9 g
12%

Protein
5.4 g
11%

Sodium
258 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Pumpkin Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 328
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 1.5g 7 %
Cholesterol 35mg 12 %
Sodium 258mg 10 %
Potassium 275mg 8 %
Total Carbohydrates 55.9g 18 %
Dietary Fiber 2.9g 12 %
Protein 5.4g 11 %
Sugars 29.6g
Vitamin A 86 %
Vitamin C 6 %
Calcium 7 %
Iron 23 %
Thiamin 26 %
Niacin 23 %
Vitamin B6 10 %
Magnesium 11 %
Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.