Ingredients
- 2 medium ripe bananas peeled and mashed
- 1 cup canned pumpkin not pumpkin pie filling
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup white granulated sugar
- 1/2 cup dark brown sugar
- 5 tablespoons unsalted butter melted
- 1 1/2 cups white whole wheat flour
- 1/2 cup ground flaxseed
- 3/4 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a medium to large bowl mix together the bananas, pumpkin, eggs, vanilla, and sugars until the ingredients are combined and creamy.
- Slowing stir in the melted butter.
- In the same bowl, on top of the wet ingredients, add the flour, ground flaxseed, baking soda, pumpkin pie spice, and salt.
- Slowly stir ingredients together just until combined.
- Bake for 55 minutes. When you put a toothpick in it should come out with some bread stuck to it but not raw dough.
- Let the bread sit for 5 minutes in the bread pan.
- Remove from the pan and let the bread finish cooling on a wire rack. Cut into 16 pieces. Do this by first cutting into 8 thick slices and then cut those slices in half.
- Enjoy.
Notes
sugar: 15g
Make-ahead instructions
Bake bread completely ahead of time. Cut into pieces and store using plastic wrap or bags. Store up to 7 days in the refrigerator or freeze up to 3 months.
Nutrition
Serving: 1g | Calories: 160kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Fiber: 3g