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
Keyword pumpkin banana bread, pumpkin bread
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 10servings
Calories 267kcal
Author Julia
Ingredients
2ozunsalted butter(4 tablespoons butter), very soft, room temperature
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).
Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
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.
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.
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.
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.
Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
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.