With only a 1/3 c. of oil in a large loaf, this is very low fat compared to other similar breads. And its noticeable, though not necessarily unpleasant. The texture smooth and moist and he low fat content does make this a better vehicle for spreading with cream cheese than some other recipes. I doubt I will make this again. You don't really taste the banana very much, and presumably the addition of banana that causes you to use less than a full can of pumpkin. I don't like recipes that leave bits of ingredients in my fridge--particularly ones I don't normally use-- and I now have about 1/3 cup of pumpkin that I may or may not find a use for. With regard to cooking time, I had no trouble. With this and similar recipes, I bake for 40 minutes, then leave the door shut, cut off the oven and give it another 20 minutes in the still hot but cooling oven. Always works perfectly. I used frozen banana, which I did not thaw but ground up in the food processor and added last to prevent the extra moisture of thawed bananas from being a problem. That worked great. I dialed down the spice based on personal preference and added vanilla. The amount of spice does not figure into my review, but I used just half a tsp of cinnamon, half a tsp of allspice (I don't keep pumpkin pie spice), and a tsp of vanilla. I thought it gave a pleasantly fall-like but not overwhelming flavor. I might increase the cinnamon back to 1 tsp. if I made again.
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With only a 1/3 c. of oil in a large loaf, this is very low fat compared to other similar...