3 ripe medium bananas (or 2 large), mashed (The bread won’t taste like banana in the end.)
1 1/3 c. canned pumpkin puree
½ c. egg substitute (or 2 eggs)
1/3 c. unsweetened applesauce (Or 1/3 c. vegetable oil, but why would you want all that fat?)
1 tsp. vanilla
¼ c. honey
¼ c. molasses (Measure honey and molassas together in a ½ c. measuring cup)
½ c. Splenda or white sugar (I could barely taste the Splenda)
1 c. wheat flour
1 c. all-purpose flour
½ c. wheat bran (If you don’t have wheat bran, use 1 ½ c. wheat flour total)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. all spice
(The original recipe called for 2 tsp pumpkin pie spice and 1 tsp cinnamon, but I don’t have pie spice and I like a lot more spice in my bread!)
¼ c. chopped dried cranberries (or raisins or chocolate chips or nuts)
1. Preheat oven to 325 degrees F. Grease a bundt pan or 2 bread pans.
2. In a large bowl, blend the bananas and pumpkin puree with a mixer (I pureed them in a
blender, but an electric mixer would do the same job). Blend in the eggs (or substitute),
applesauce, honey, molasses, vanilla, and Splenda/sugar.
3. In a medium bowl, combine the flour, wheat bran, baking powder, baking soda, salt,
spices, and chopped dried fruit (mixing with flour makes them less likely to clump
together in the wet mixture).
4. Stir the dry mix into the wet mixture until just combined. Fold in the chips or nuts if
desired. Spoon batter into the prepared pan(s).
5. Bake at 325 F for 60 minutes, or until a toothpick comes out clean. Cool in pan for 10
minutes, then on wire rack.
Servings: if you cut the bread into thinner slices, about 16; thick slices, 12.