• 30servings
  • 50minutes
  • 114calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1-1/2 cups sugar

  3. 2 eggs

  4. 1 cup mashed ripe bananas (about 2 medium)

  5. 3/4 cup canned pumpkin

  6. 1 teaspoon vanilla extract

  7. 1-3/4 cups all-purpose flour

  8. 1-1/2 teaspoons baking powder

  9. 3/4 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 1/2 cup chopped walnuts or pecans

Instructions Jump to Ingredients ↑

  1. Pumpkin Banana Bread Recipe photo by Taste of Home In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.

  2. Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 5 mini loaves(6 slices each).


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