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Pumpkin Banana Bread

I came across these loaves in a local newspaper about 10 years ago, and I still make this Pumpkin Banana Bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    5 mini loaves(6 slices each)

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans

Directions

  • In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.
  • Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 114 calories, 5g fat (1g saturated fat), 13mg cholesterol, 90mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 2g protein.

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