Pumpkin Banana Bread

Yup, two posts today! I was just so busy baking that I didn’t even have time to post anything about all the goods we made, so I’m making up for it now. A new goal of mine is to try and make healthier desserts. So here we go! This pumpkin banana bread has oil, not butter, whole wheat flour, and not too much sugar. There’s even some flaxseed in there! And the main ingredients, obviously, are pumpkin and banana, a fruit and a vegetable, so it must be healthy! However, as the description says, this bread does not taste healthy. It stood up to my and Shelby’s taste test, and I think this will actually be a re-make recipe during the fall holiday season. This bread is very dense and moist, and it’s quite sweet, even though it doesn’t have an obscene amount of sugar. The banana provides natural sweetness, and there’s a bit of honey in there as well. The original recipe called for orange juice, which we didn’t have, so we omitted it. I’m not sure what the orange juice adds, but since honey is acidic, it activates the baking soda, so I figured that omitting the orange juice wouldn’t make a huge difference. We also omitted the nuts, since neither of us is a fan of nuts in our quickbreads. As usual, we upped the spices, since we like our pumpkin recipes to really have a nice spiced flavor! Here’s the recipe we used.

Pumpkin Banana Bread

adapted from Liv Life

Ingredients

1/4 cup vegetable oil

1/4 cup low-fat plain yogurt (or vanilla, for extra sweetness)

2/3 cup brown sugar, plus more for sprinkling

2 tbsp honey

2 eggs

1 cup pumpkin puree

1 cup mashed banana (about 1 1/2 medium bananas)

1 tsp vanilla extract

1 cup white whole wheat flour

1/2 cup all-purpose flour

4 tbsp flax meal

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

Directions

Preheat the oven to 350˚F and grease an 8×4 bread pan.

In a medium bowl, combine the oil, yogurt, brown sugar, honey, eggs, pumpkin, banana, and vanilla. In a large bowl sift together the flours, flax meal, baking powder, baking soda, salt, and spices. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix or your bread will be tough. Pour the batter into the prepared pan and sprinkle brown sugar on the top to create a nice crackly crust. You can omit this, but it really does add a nice touch.

Bake for about 45-50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about five minutes, then turn out of the pan and allow to cool completely before cutting into slices. Enjoy!

Print

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The brown sugar sprinkle turns into a nice crackly crust on the top!

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This bread has a wonderfully dense, moist crumb. I like the chunks of banana in there too, but if you don’t, just mash your banana more thoroughly.

Tips on making this recipe even more healthy:

-Substitute applesauce for the oil

-Use flax eggs instead of normal eggs (1 tbsp flax seed + 3 tbsp warm water = 1 flax egg)

-Use all whole-wheat flour instead of a combination

-Use 2 full bananas and cut out some of the sugar

These are just suggestions, and I can’t vouch for the outcomes, but feel free to experiment!

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One thought on “Pumpkin Banana Bread

  1. […] so this recipe is perfect, so you can use that leftover cup for another pumpkin recipe! Like my Pumpkin Banana Bread, or Pumpkin Spice Muffins, or Lightened Up Pumpkin Bars. The pumpkin possibilities are […]

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