This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.

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  • In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Nutrition Facts

327.9 calories; protein 5.4g 11% DV; carbohydrates 55.9g 18% DV; fat 10.7g 16% DV; cholesterol 31mg 10% DV; sodium 258.1mg 10% DV. Full Nutrition

Reviews (440)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2007
This bread is delicious!!!! I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. This was the perfect recipe! Changes I made: I used 3 bananas instead of 2, allspice instead of pumpkin pie spice and only 1 tsp of that, and I added a tsp. of vanilla. Also, only used 1/4 c. of oil. Baked in mini-muffin pans for about 20 min. Thanks for the great recipe/idea! I would have never put banana and pumpkin together but it works wonderfully in this bread! Also, used 1/2 cup light brown sugar in lieu of the honey. Read More
(351)

Most helpful critical review

Rating: 1 stars
12/04/2012
The bread had a nice flavor but turned out uncooked and gooey even though I baked it for way longer than the 45 minutes. Because of the nice flavor I think the bread has potential. I will try the recipe again but with a higher cooking temperature. I'll let you all know how it turns out. Addendum: I baked the bread at 400 degrees for 30 minutes and lowered the temperature to 350 degrees for the remaining 30 minutes. The bread did cook but was a bit dark on the outside. It tasted pretty good on the inside though. I think the trick here is to only fill the pan about 1/3 full. It might bake up nicely at the 350 degree temperature in the original recipie if the amount to be baked is not too dense. Read More
(59)
520 Ratings
  • 5 star values: 315
  • 4 star values: 124
  • 3 star values: 36
  • 2 star values: 22
  • 1 star values: 23
Rating: 5 stars
06/24/2007
This bread is delicious!!!! I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. This was the perfect recipe! Changes I made: I used 3 bananas instead of 2, allspice instead of pumpkin pie spice and only 1 tsp of that, and I added a tsp. of vanilla. Also, only used 1/4 c. of oil. Baked in mini-muffin pans for about 20 min. Thanks for the great recipe/idea! I would have never put banana and pumpkin together but it works wonderfully in this bread! Also, used 1/2 cup light brown sugar in lieu of the honey. Read More
(351)
Rating: 5 stars
04/11/2003
I love this recipe! The changes I've made address the already noted difficulty with cooking time. I divide the recipe into 2- 4"x10" loaf pans and it takes about 50 to 55 min. I have also added diced candied ginger and it complimented the banana and pumpkin beautifully. Read More
(170)
Rating: 5 stars
10/10/2002
This is a great bread, and easy to make, too. I can't praise it enough. I can taste the banana, pumpkin and honey in every bite. I put a lot of golden raisins in it and it is just the best quick bread I ever made/ate. It did need to bake longer than the recipe indicated - more like an hour rather than 45 minutes. Rating: Five stars + Read More
(111)
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Rating: 5 stars
06/02/2003
I have been making this recipe for months now...a favorite! Works with fresh OR canned pumpkin though I throw in an bit more banana. I also use whole wheat flour instead of white flour and it stays moist and lovely. I have also made this as a straight banana bread by replacing the pumpkin with more mashed banana- it makes the best banana bread I have ever had. Highly recommended for a healthy quick bread! Read More
(86)
Rating: 4 stars
07/20/2009
To get this bread to bake properly, reduce the oven temperature to 325 degrees and bake for about 90 minutes. Low and slow is the way to go for ALL quick breads! Other reviewers who complain about the outside being black and the inside being doughy are adjusting the wrong way. Turn that oven down! I made this bread according to the recipe, omitting the raisins, and adjusted the oven temp and cook time as I have stated. I'm enjoying a perfectly baked slice now! I prefer quick bread recipes that contain sour cream or buttermilk, but this is a very nice loaf. I have never seen honey used in a quick bread before. Four stars from me! Read More
(71)
Rating: 1 stars
12/03/2012
The bread had a nice flavor but turned out uncooked and gooey even though I baked it for way longer than the 45 minutes. Because of the nice flavor I think the bread has potential. I will try the recipe again but with a higher cooking temperature. I'll let you all know how it turns out. Addendum: I baked the bread at 400 degrees for 30 minutes and lowered the temperature to 350 degrees for the remaining 30 minutes. The bread did cook but was a bit dark on the outside. It tasted pretty good on the inside though. I think the trick here is to only fill the pan about 1/3 full. It might bake up nicely at the 350 degree temperature in the original recipie if the amount to be baked is not too dense. Read More
(59)
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Rating: 4 stars
04/11/2003
I really liked this bread but banana and pumpkin are both very strong flavors. Mixed together they kind of cancelled each other out and I couldn't taste a lot of either. I would use either all bananas or all pumpkin in this recipe. I made it lighter by replacing the oil with the same amount of applesauce and using half real sugar and half Splenda sugar substitute. Also I baked the bread for 60 mins and it wasn't done. I recommend at least 70 mins because mine fell and was heavier because it wasn't all the way done. Read More
(50)
Rating: 5 stars
11/08/2003
I loved this recipe!! I would not consider it low fat though at 7 Grams per serving (1/12th of recipe). I substituted 3/4 cup of oatmeal for 3/4 cups of the flour. I also felt I needed to bake it for more like an hour rather than 45 minutes. Taste got high ratings at my house!! Read More
(45)
Rating: 1 stars
04/11/2003
The oven temperature setting /or the cooking time for this recipe isn't right! Like many of the other reviews have stated it just doesn't get cooked all the way through. Read More
(39)