Ingredients
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2 ripe bananas (mashed)
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1 cup canned pure pumpkin puree (unsweetened)
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1/4 cup canola oil
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2 eggs
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2 cups whole wheat flour
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2/3 cup Splenda sugar substitute or 2/3 cup granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground allspice
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1/2 teaspoon salt
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1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F
- Grease a large loaf pan (approx. 8 1/2 x 2 1/2 x 2 1/2.
- In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.
- In a medium bowl, whisk together flour, erythritol (or sugar), baking powder, baking soda, cinnamon, ginger, allspice and salt.
- Add flour mixture to wet ingredients in large bowl and stir until just combined.
- Pour batter into prepared loaf pan. Bake until top is deeply browned and springs back when touched gently, about 70 to 85 minutes.