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Monday, May 27, 2013

Monday's Munchies - Pumpkin Banana Bread

We have the best neighbors. They help us any time we need it, keep us informed about things going on in the neighborhood, etc., which is why I'm going to be making some of this bread for them today. It's so moist and delicious and the banana flavor is hardly noticeable. This recipe makes two loaves, so I'll be keeping one to enjoy with my coffee in the morning!

Ingredients
2 cups all-purpose flour 
2 cups whole wheat flour (if you don't have whole wheat flour, you can replace with 2 more cups of all-purpose flour)
1 teaspoon baking soda 
4 teaspoons baking powder 
1 tsp salt
1 Tbsp pumpkin pie spice
1 cup granulated sugar 
 1/2 cup brown sugar
1/4 cup olive oil (canola or vegetable oil will work too)
4 eggs, lightly beaten 
 1 cup lowfat (2%) milk
 1 (15-ounce) can pumpkin 
2 ripe bananas, mashed

Directions
Preheat oven to 350 degrees.

Combine flour and next 4 ingredients (through pumpkin pie spice) in a large bowl; make a well in center of mixture. 

Combine sugar and all wet ingredients in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. 

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. 

Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely. 

Yield: 2 loaves, 16 slices per loaf (serving size: 1 slice) 

Number of Servings: 32


Let me know if you try this recipe and how you like it! Also, what kinds of recipes would you like to see on future Monday Munchies posts?

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