Quick post because I gotta run. Where to? Oh ya know…just skiing in Vail. It’s a rough life I know. I had some overripe bananas laying around and wanted to make something new with them. I love banana bread like crazy but was looking for a new spin on it so why not incorporate pumpkin? ‘Tis the season after all.
You’re probably so sick of pumpkin and I’m getting there myself. I only have a can and a half more to go through and a big chunk is going towards pumpkin pie on Thanksgiving.
Honestly, you can’t really taste it in this bread. I think the pumpkin just gives the bread some extra moistness that may be missing otherwise. It’s definitely not too pumpkiny so don’t worry if you’re not obsessed with pumpkin. Anyway, here’s the recipe:
Pumpkin Banana Bread
(adapted from here)
- 2 mashed overripe bananas
- 1 cup pumpkin puree
- 1/4 cup canola oil (you can always sub apple sauce) I used a blend of oils: canola, olive, and grapeseed.
- 1 large egg
- 2 egg whites
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup of sugar
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
Then, combine all your wet ingredients. Ya know, the usual.
Check out this jug of oil (Costco’s finest)
I mixed my dry ingredients in with the wet because, once again, I’m lazy. You’re supposed to mix them separately then combine them.
Pour into a greased loaf pan and bake at 350 for 45 minutes to an hour.