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    You are in: Home / Recipes / Pumpkin Banana Gingerbread Recipe
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    Pumpkin Banana Gingerbread

    Average Rating:

    2 Total Reviews

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    • on February 01, 2011

      These are tasty and good for you too with pumpkin and banana, no oil and lots of flavor with the molasses and ginger. I baked these as muffins and got 18, which were done in my convection oven in 28 minutes.

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    • on December 10, 2010

      I love, love, loved this! I was making a quick weekday breakfast so I halved the recipe and made muffins. They were absolutely gorgeous as they rose beautifully, and the flavor was out of this world. I imagine this much make a large loaf, as I got 7 large muffins from a half batch! I omitted the chocolate chips (might use nuts next time?) and used homemade plain yogurt for both the buttermilk and greek yogurt. Thanks so much...I will make this again and again. And thanks for the link to the cool blog :). Made for PARTY 2010.

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    Nutritional Facts for Pumpkin Banana Gingerbread

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 150.3
     
    Calories from Fat 10
    30%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 16.1 mg
    5%
    Sodium 282.3 mg
    11%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 3.1 g
    12%
    Sugars 11.1 g
    44%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    Greek yogurt

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