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Easy Pumpkin-Banana Bread

easy pumpkin-banana bread Appetizer
Easy Pumpkin-Banana Bread
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 24
  • Pinterest
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  • Print
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  • Save
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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™ 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

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  • 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

  • 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 favourite recipes. Just thaw and stir before adding.

Nutrition Information

Nutrition Facts

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

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