Pumpkin Banana Gingerbread Recipe

Name: Pumpkin Banana Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups white whole wheat flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 cup pumpkin puree; 1 egg; 1 teaspoon pure vanilla extract; 1/2 cup unsulphured molasses; 2 medium overripe bananas, mashed; 3/4 cup low-fat buttermilk; 1/4 cup 2% plain Greek yogurt; 1/2 cup chocolate chips (optional)

Servings: persons

2 1/4 cups white whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup pumpkin puree
1 egg
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 medium overripe bananas, mashed
3/4 cup low-fat buttermilk
1/4 cup 2% plain Greek yogurt
1/2 cup chocolate chips (optional)

1
Preheat oven to 350F Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray.
2
In a medium bowl, whisk together the flour, baking soda, salt, and spices.
3
In a large bowl, whisk together the pumpkin puree, egg, vanilla, and molasses. Whisk in the mashed bananas.
4
In a small bowl, whisk together the buttermilk and yogurt.
5
Add half of the dry ingredients into the wet and stir until almost fully moistened. Stir in half of the buttermilk and yogurt mixture. Stir in the remaining dry ingredients, followed by the remaining buttermilk and yogurt. Stir until just fully moistened. Fold in the chocolate chips, if desired.
6
Spoon batter into the prepared loaf pan, smoothing the top to create an even surface. Bake about 50 minutes - until a toothpick inserted into the center of the loaf comes out clean.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 cups white whole wheat flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, and more.

Yes, Pumpkin Banana Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Banana Gingerbread

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