I find it super annoying when we don’t eat all the bananas in time. Like it bothers me a lot. I hate when there’s even the least bit of brown spots. I used to just throw them away, until Garin reminded me that I should freeze them to make banana bread. Of course he would suggest this, haha. I almost feel like he doesn’t eat the bananas on purpose, just so I can make something. Garin, if you are reading this (which you better be), it’s time to fess up!
I usually stick with a greek yogurt, oatmeal and banana recipe, but when I found this one…I was watering at the mouth. Seriously, if you love pumpkin, and banana, then you’ll die over how unbelievably moist and soft this bread is. And the best part…none of the added fat!
Pumpkin Banana Bread
Yield: 12-16 slices (leftovers can be sliced and frozen if desired)
Total Time: 40 mins
- 2 cups flour (I use almond flour)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp each: cinnamon, ginger, pumpkin pie spice
- 1.5 cups mashed, overripe bananas (about 3.5 bananas)
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup, honey or agave (I use agave)
- 2 tbsp sweetener of choice
- 1/2 cup oil or milk (I use skim milk)
- 2 tsp pure vanilla extract
- OPTIONAL: 1/2 cup chocolate chips
Preheat oven to 350 F.
Grease a 9×5 baking loaf. I like to use coconut oil.
In a large bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl then combine.
Pour into dish and smooth out. This is when you can add the (optional) chocolate chips to the top.
Bake on the center rack for 30 minutes. Then, do not open the over door, but turn off the heat and leave in the oven for an additional 10 minutes. *This will help cool the bread gradually, so it doesn’t sink as much in the middle. Mine still did a little, but it could have been worse.
Let cook completely, then cover and stick in the refrigerator overnight. The taste and texture will be much better the second day.
Enjoy the smells this brings in your home…mmm!