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Easy Pumpkin-Banana Bread

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Easy Pumpkin-Banana Bread
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 24
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It’ll be love at first bite when you try this softly spiced twist on cake mix banana bread.
Updated Nov 3, 2016

Ingredients

Steps

  • 1
    Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
  • 2
    In large bowl, beat all ingredients except chocolate chips with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Divide batter evenly between pans.
  • 3
    Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ripen bananas quickly, place them in a paper bag at room temperature for 1 to 2 days.
  • tip 2
    Mini chips are used in this recipe because the larger ones can sink to the bottom.
  • tip 3
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition

160 Calories, 7g Total Fat, 1g Protein, 21g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
140mg
6%
Potassium
85mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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