Pumpkin Banana Mini-Loaves

By carvalhohm

Ingredients

• 1 cup canned 100% pure pumpkin
• 1 large banana, mashed
• 1/4 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons molasses
• 3/4 cup granulated no- calorie sweetener* (see below for more options)
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Details

Servings 12
Adapted from marlenekoch.com

Preparation

Step 1

1.Preheat the oven to 350°F. Lightly coat 3 small loaf pans (or one 9X5-inch loaf pan or 12 muffin cups) with non-stick cooking spray.

2.In a medium bowl, whisk together the first seven ingredients (pumpkin through sweetener). In a large bowl, stir together the flours, baking powder, baking soda, spices. Make a well in the center and pour in the pumpkin mixture. With a large spoon or spatula, stir until dry ingredients are just moistened.

* If  preferred substitute 6 tablespoons Truvia Sugar Blend for Baking, or Domino C &H Light all natural sugar blend for no-calorie sweetener. For granulated sugar, eliminate baking soda and bake 5 to 10 minutes longer, using visual cues and toothpick to test doneness.

Makes 12 servings

For muffins use ¼ cup of batter for each muffin and bake for 16 to 18 minutes. For one large 9X5-inch loaf use all of the batter and bake 50 to 55 minutes.

Per Serving Calories 140