• Baked Banana Pumpkin Bread

    Nutrition Facts

    Serving Size 1 slice
    Calories 260
    Calories from Fat 5
    Total Fat 1 g
    Saturated Fat 0 g
    Cholesterol 0 mg
    Sodium 190 mg
    Total Carbohydrate 63 g
    Dietary Fiber 5 g
    Sugars 32 g
    Proteins 5 g
    Vitamin A 50% DV
    Vitamin C 10% DV
    Calcium 4% DV
    Iron 15% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 12
    Preparation Time 1 hour, 10 minutes
    Cups of Fruits and Vegetables Per Person:  1.0

    Ingredients and Preparation

    Ingredients Measures
    Ripe bananas, mashed
    Egg substitute ½ cup
    Vegetable oil 1/3 cup
    Canned pumpkin puree 1 1/3 cups
    Honey ½ cup
    White sugar ½ cup
    All-purpose flour 2½ cups
    Baking powder 1 teaspoon
    Baking soda 1 teaspoon
    Pumpkin pie spice 2 tablespoon
    Ground cinnamon 1 teaspoon
    Raisins (optional) ¾ cup
    Walnuts (optional) ¾ cup
    1. Preheat oven to 350°F.
    2. Grease a 9 x 5-inch loaf pan.
    3. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey, and sugar.
    4. Combine the flour, baking powder, baking soda, pie spice, and cinnamon.
    5. Stir the dry mixture into the banana mixture until just combined. Fold in the raisins and walnuts, if desired.
    6. Pour batter into the prepared pan.
    7. Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
    8. Cool loaf in the pan for 10 minutes before moving it to a wire rack to cool completely.

    Diabetic ExchangeFruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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