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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.
Jan 22, 2018

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ golden 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

  • 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 centre comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

Expert Tips

  • 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 favourite recipes. Just thaw and stir before adding.

Nutrition Information

160 Calories, 7g Total Fat, 1g Protein, 21g Total Carbs

Nutrition Facts

Serving Size: 24 servings
Calories
160
Total Fat
7g
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
25mg
Sodium
140mg
Total Carbs
21g
Dietary Fiber
1g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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