(A much healthier but still as tasty) Pumpkin Banana Bread
(A much healthier but still as tasty) Pumpkin Banana Bread
What do you do when you only have 2 very ripe bananas (and don't want to freeze them) and a full can of pumpkin? You make pumpkin banana bread! Typically banana bread calls for 3 very ripe bananas. Since I didn't have 3 and I had a full can of pumpkin, I decided to combine the 2. The bananas and pumpkin add a lot of moisture to the bread. That allowed me to cut down on the butter. Since the bananas were so ripe (the blacker the better), it allowed me to cut down on the sugar as well. I find that most recipes call for a cup of sugar, which is just too much! Anyway, it still has plenty of flavor due to all of the spices. That's what makes it "just right."
Equipment
- 2 large bowls
- whisk
- spatula
- 9x5 loaf pan
Ingredients
- 1 1/4 cup organic unbleached all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin spice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tbs organinc unsalted butter
- 1/2 cup organic light or dark brown sugar packed
- 2 organic large eggs room temperature
- 2 very ripe bananas
- 1 cup pumpkin puree
https://amzn.to/3QcDd4z ** - 1 tsp pure vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350 ℉. Grease a 9x5 inch loaf pan with butter wrappers.
- In a large bowl, combine flour, baking powder, baking soda, salt, and all the dry spices. Whisk to combine. Set aside.
- In the other bowl, place the butter in it and microwave on high for 30 seconds until just melted. Add the sugar and whisk to combine. Add the pumpkin puree and whisk to combine. Add the eggs and ensure the are well incorporated. Lastly, add the bananas, mash well and mix to combine.
- Add the dry ingredients into the wet ingredients. Switch to a spatula. Fold the flour mixture into the wet batter. Mix just until the flour has been incorporated. Making note not to over mix as this will cause it to be dense.
- Bake for 50-65 minutes, until a toothpick comes out clean. Let it sit in the loaf pan for 20 minutes on a wire rack to cool completely. Serve at room temperature.
- To store, wrap it tightly in plastic wrap. It can sit out for 2 days or in the refrigerator for 5 days.
Notes
Note, the remaining pumpkin can be refrigerated and used to make pumpkin spiced lattes!
** Amazon Affiliate - I may receive compensation.Â
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Mamta Kaji
This is absolutely delish! 😋 And feels so much lighter than any store bought bread!