About this recipe:A wonderfully moist, lightly spiced and lightly sweetened pumpkin and banana loaf. Even better is that at just about 7g of fat per portion, this moist cake is low in fat, too! Perfect for breakfast, a snack or with a cuppa.
2 ripe bananas, mashed
75ml vegetable oil
325g pumpkin puree
100g caster sugar
310g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoons mixed spice
1 teaspoon ground cinnamon
125g raisins (optional)
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease an 23x13 inch or similar sized loaf tin.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, bicarbonate of soda, salt, pumpkin pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins if desired. Pour batter into the prepared tin.
Bake at 180 C / Gas 4 for 45 minutes or until a skewer inserted into the centre of the loaf comes out clean. Cool loaf in the tin for 10 minutes before moving to a wire rack to cool completely.
Pumpkin puree can be purchased online.
You can also make these into muffins. Simply adjust the baking time accordingly.
Made this yesterday.....and it was dreadful!! Despite having it in the oven for well over an hour and a half, the middle just would not cook...it was like uncooked dough!! Personally I think there are too many liquid/soft ingredients!! Although I would never make it again, my chickens enjoyed it!! - 15 Oct 2013