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pumpkin banana bread with apples

Pumpkin Banana Bread with Apples

Pumpkin Banana Bread with Apples - perfect Autumn treat. This is a low-fat bread with only 2 oz of butter used to make a whole loaf ( 9×5 inch loaf pan).  The rest of the butter is replaced with pumpkin puree, mashed bananas, and Greek yogurt.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 267 kcal
Author Julia

Ingredients

  • 2 oz unsalted butter (4 tablespoons butter), very soft, room temperature
  • 1 cup white sugar
  • 2 eggs
  • 2 bananas , very ripe, mashed
  • 1/2 cup Greek yogurt
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour , sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 cups apples , sliced into chunks

Instructions

  1. Preheat oven to 350 Fahrenheit. 

  2. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).

  3. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
  4. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
  5. In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
  6. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
  7. Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck. 

  8. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

  9. Note: I have also used a 8×4 inch loaf pan, plus 3 muffin cups with this recipe. You can also, of course, use mini loaf pans.
Nutrition Facts
Pumpkin Banana Bread with Apples
Amount Per Serving
Calories 267 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 128mg 5%
Potassium 229mg 7%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 26g
Protein 5g 10%
Vitamin A 42.5%
Vitamin C 4.5%
Calcium 4.6%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.