Baked Banana Pumpkin Bread

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

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	2
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

Directions
Preheat oven to 350°F.
Grease a 9 x 5-inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey, and sugar.
Combine the flour, baking powder, baking soda, pie spice, and cinnamon.
Stir the dry mixture into the banana mixture until just combined. Fold in the raisins and walnuts, if desired.
Pour batter into the prepared pan.
Bake 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 it to a wire rack to cool completely.

Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic 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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