Pumpkin Banana Bread: Pink Ribbon Recipe

Pumpkin Banana Bread: Pink Ribbon Recipe

 Hi everybody :)

Well it's Sunday again, if you're just tuning in to my post, every Sunday I post a Breakfast Is Served.  This Breakfast Is Served Sunday is a Pink Ribbon Recipe,  just like the one from last Sunday found here. 
  
This recipe may be a good choice for cancer patients because it help with diarrhea and nausea, two of the most common side effect of cancer treatments. Bananas are a great source of nutrients when severe diarrhea is a problem. And as I mentioned here, pumpkins  are rich in beta-carotene (Vitamin A) which studies have shown may reduce the risk of certain types of cancer.

Banana Bread adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 20 Minutes
3  very ripe medium bananas (I only had 2 bananas, so I mixed in 1/3 cup pumpkin puree with the bananas)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired


Start to Finish: 3 Hours 30 Minutes      2 loaves (24 slices)
 
Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350 F. Spray bottom only of 2 (8x4inch) loaf pans (I used 1 long loaf pan) with cooking spray. in medium bowl, mash bananas with potato masher or fork to measure 1 1/2 cups
 
In large bowl, stir together sugar and butter. Stir in eggs until well   

mixed in bananas,  (I mixed in 1/3 cup pumpkin puree with the banana)

buttermilk, and vanilla until smooth. 

 Stir in flour, baking soda and salt just until moistened. Stir in nuts. 

 Divide batter evenly between pans. (I used 1 long loaf pan, sprinkled walnuts along the sides and banana chips in the center )

Bake 1 hour or until golden brown and toothpick inserted in center come out clean. Cool in pun 10 minutes.

Run knife along sides of pan to loosen bread; remove bread from pan to cooling rack. Cool completely, 

about 2 hours, before slicing. (I like to make my banana breads at least 8 hours before) Low fiber; low residue

1 slice: Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Potassium 85mg; Total Carbohydrate 24g (Dietary Fiber, 0g) Protein 2 g %Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%; Folic Acid 6%; Magnesium 2% Exchange 1/2 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate choices: 1 1/2

What I Did and /or Think:

I followed the recipe as directed except for the changes that are in Italic. I made my banana bread the day before, because it gives it a chance for the flavors to blend. 

The Taste: I LOVE the taste of the bread. It was moist and very flavorful because of the pumpkin and bananas. I used 2 mashed frozen banana, thawed with the juice and 1/3 cup homemade pumpkin puree; but canned pumpkin puree, solid-packed can be used also.

I drizzled it with a Buttermilk Cream Cheese Glaze, to serve, optional. For the glaze go here, replace the milk with buttermilk and add 1 teaspoon vanilla, if you like.

This is most definitely a REPEAT! 
 
 
ENJOY! Come again...
 
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