Nutrition Facts
| Serving Size | 1 slice |
| Calories | 260 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 190 mg |
| Total Carbohydrate | 63 g |
| Dietary Fiber | 5 g |
| Sugars | 32 g |
| Proteins | 5 g |
| Vitamin A | 50% DV |
| Vitamin C | 10% DV |
| Calcium | 4% DV |
| Iron | 15% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 12 |
| Preparation Time | 1 hour, 10 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Ripe bananas, mashed | 2 |
| Egg substitute | ½ cup |
| Vegetable oil | 1/3 cup |
| Canned pumpkin puree | 1 1/3 cups |
| Honey | ½ cup |
| White sugar | ½ cup |
| All-purpose flour | 2½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Pumpkin pie spice | 2 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Raisins (optional) | ¾ cup |
| Walnuts (optional) | ¾ cup |
Directions
- Preheat oven to 350°F.
- Grease a 9 x 5-inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey, and sugar.
- Combine the flour, baking powder, baking soda, pie spice, and cinnamon.
- Stir the dry mixture into the banana mixture until just combined. Fold in the raisins and walnuts, if desired.
- Pour batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool loaf in the pan for 10 minutes before moving it to a wire rack to cool completely.
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.