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Easy Pumpkin-Banana Bread

  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 24

It’ll be love at first bite when you try this softly spiced twist on cake mix banana bread. MORE + LESS -

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup vegetable oil
1/4
cup milk
3
eggs
1
cup mashed very ripe bananas (2 to 3 bananas)
1/2
cup canned pumpkin (not pumpkin pie mix)
4
teaspoons pumpkin pie spice
2/3
cup miniature semisweet chocolate chips

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
70
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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