• Cook with Love and Kosher Salt

     

pumpkin-banana bread (healthier)

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.

Enjoy –

pumpkin-banana bread (original recipe from Sara-Jane bedwell  and here is the link.

2 mashed ripe bananas
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
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
Preheat oven to 350 degrees F.
Spray or butter an 8 1/2 X 4 1/2-inch loaf pan (or 4 mini loaf pans, or mini/reg muffin tins).
Mix together the mashed banana, pumpkin puree, oil, and eggs in a large bowl.  Or beat with an electric mixer with the paddle attachment (beat up the bananas first).
Whisk together flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into loaf pan and bake until done (toothpick comes out just clean)
My mini muffins took 18 minutes and my mini loaves took 33.  If using just one loaf pan I imagine you should check after 45 m – but will likely take close to an hour.  Just keep checking.
Hope you like!
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