Cinnamon Pumpkin Banana Bread

By devogirl

Nutritional information per servings: 120 calories; 21 calories from fat; 2 g fat (0 g saturated; 0 g transfats); 18 mg cholesterol; 23 g carbohydrate; 4 g protein; 4 g fiber, 111 mg sodium.

Ingredients

• 15 oz can pumpkin or squash puree
• 2 ripe bananas
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups white whole-wheat flour
• 1 C quick rolled oats
• 3/4 C flax meal (ground flax seeds)
• 3/4 C sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice blend ( or 3/4 tsp cinnamon and 1/4 tsp allspice)

Preparation

Step 1

Heat the oven to 350 degrees. Coat 2 standard loaf pans with cooking spray.

In a food processor, combine the pumpkin puree, bananas, vanilla extract and eggs. Process until smooth, scraping down the sides of the bowl as needed.

Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice blend. Process until thoroughly blended, about 30 seconds, stopping to scrape the sides of the bowl as needed.

Transfer the batter to the prepared loaf pans. Bake for 45 – 50 minutes or until a toothpick inserted at the center comes out clean. Let cool before slicing.