Pumpkin Spice Banana Bread
You can find pumpkin spice and everything nice in this yummy banana bread. Made without pumpkin puree and then filled with ripe bananas and warm spices, you already know it's going to be delicious!
Servings: 10 slices
Calories: 236kcal
Cost: Recipe $1.94 / Serving $0.20
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas ($0.75)
- ⅓ cup vegetable oil ($0.23)
- 2 large eggs ($0.30)
- ½ cup granulated sugar ($0.18)
- ¼ cup brown sugar ($0.11)
- 1 teaspoon vanilla extract ($0.03)
- 1 ½ teaspoon pumpkin pie spice ($0.12)
- 1 teaspoon baking soda ($0.01)
- ¼ teaspoon salt ($0.01)
- 1 ½ cups all-purpose flour ($0.20)
Instructions
- Preheat. Preheat the oven to 350°F and grease an 8x4 loaf pan.
- Mix Wet. In a large bowl, mash the bananas. Stir in the vegetable oil, eggs, granulated sugar, brown sugar, vanilla extract, and pumpkin pie spice until smooth.
- Add Dry. Stir in the baking soda and salt, then fold in the flour just until no flour streaks remain.
- Bake. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Muffins. Fill muffin cups about ⅔ full and bake for 15 to 20 minutes.
- Doneness. The bread is done when a toothpick comes out clean or with a few moist crumbs.
- Storage. Store in an airtight container at room temperature for up to 1 week. Best within 3 to 4 days.
Nutrition
Serving: 1slice | Calories: 236kcal | Carbohydrates: 37.3g | Protein: 3.6g | Fat: 8.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 5g | Cholesterol: 37.2mg | Sodium: 200.5mg | Potassium: 163.3mg | Fiber: 1.5g | Sugar: 19.1g | Vitamin A: 17.1IU | Vitamin C: 2.9mg | Calcium: 17mg | Iron: 1.2mg
