This is good – a great seasonal bread and another alternative when you have some browning bananas hanging out on your counter. When I read this recipe I thought I finally found something Greg would happily eat in the morning before school. I made several different loaves – some with semisweet chocolate, some with milk, and some with white and pecans. I thought white would be right up Greg’s alley and well, it was – except that he said, “the bread is too sweet and you know I don’t like nuts and oh, that ginger is strong.” Rob, Sylvie, Andy and I also thought too sweet – esp the ones with milk and white chocolate but we really liked everything else. And we all mangaged to eat it. So back to the recipe I went – again, primarily to feed my lean son and added only half of the brown sugar and none of the white sugar and I skipped some of the spices that seemed to offend his ridiculously delicate senses. I took out the pecans and well, he liked it! A lot. But just “not for breakfast!” Oye. Oh well… I liked it too – it is a great snacking cake and I would def add nuts if your family likes them. I like the sweetness of milk and white (high quality!!) chips – but I do have that serious sweet tooth. Rob of course like the semi sweet and would have preferred bittersweet. Play around with it – I’m thinking cranberries or dried cherries too.
pumpkin-banana bread (original recipe from Sara-Jane bedwell and here is the link.
1 cup pumpkin puree
1/4 cup canola oil
2 cups whole wheat pastry flour (or 1 cup all purpose, one cup whole wheat flour)
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt plus a pinch (kosher if you have)
1/2 cup brown sugar
1 tsp cinnamon (feel free to add some ginger and a little bit of nutmeg)
chocolate chips to your taste
pecans too if desired