Pumpkin Banana Bread
Try this Pumpkin Banana Bread recipe, or contribute your own.
Try this Pumpkin Banana Bread recipe, or contribute your own.
- 3/4 tsp salt
- 1 tsp baking soda
- 3/4 tsp baking powder
- 2 tsp pure vanilla extract
- 2 cups flour - i like oat flour (240g)
- 1/2 tsp each: cinnamon ginger, pumpkin pie spice
- 1 1/2 cup mashed overripe banana (360g)
- 1/2 cup pumpkin puree (120g)
- 1/2 cup pure maple syrup honey, or agave
- 1/16 tsp uncut stevia or 2 tbsp sweetener of choice
- 1/3 cup oil or milk of choice
- 1/2 cup chocolate chips optional
- Carbohydrate 11.0258233365712 g
- Cholesterol 40.8749999995858 mg
- Fat 17.5074475016841 g
- Fiber 0.414104173691517 g
- Protein 0.624615833239098 g
- Saturated Fat 10.9910550009936 g
- Serving Size 1 1 -16 slice (41g)
- Sodium 115.994208323111 mg
- Sugar 10.6117191628797 g
- Trans Fat 1.16890304174 g
- Calories 198 calories
Step-by-step
- I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment.
- Preheat oven to 350 F.
- Grease a 9x5 loaf pan, and set aside.
- In a large mixing bowl, combine all dry ingredients.
- Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter.
- Smooth into the prepared pan.
- If desired, press some extra chocolate chips into the top.
- Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes.
- Let cool completely, then cover and refrigerate overnight.
- Taste and texture will be much better the second day (and even better the third day as it will get sweeter).
- Leftovers can be sliced and frozen if desired.
My Simple Pumpkin Banana Bread: A Busy Mom's Secret Weapon
Life as a mom is a whirlwind. Between school runs, work deadlines, and the endless cycle of laundry and meal prep, finding time for anything beyond the bare necessities often feels impossible. Baking? That usually falls to the bottom of a very long to-do list. But then, there are days when the scent of freshly baked bread can transform the chaos into something cozy and comforting. That's where my foolproof Pumpkin Banana Bread recipe comes in. It's not just delicious; it's my secret weapon against the daily grind.
This recipe is incredibly forgiving. I've experimented with different types of flour – oat flour, spelt, even good old white flour – and each time, the bread has turned out wonderfully. It's the perfect way to use up those overripe bananas lurking at the back of the fruit bowl, transforming them into something truly special. And the best part? It's so easy, even on my busiest days, I can whip it up without feeling stressed. The prep time is minimal, and the baking time is manageable, even with the kids underfoot.
The result is a moist, subtly spiced loaf with a lovely texture. It's sweet enough to satisfy a craving, but not overly so. My kids devour it, and honestly, I often find myself sneaking a slice (or two) throughout the day. It’s the perfect companion for a morning cup of coffee or an afternoon snack, and it’s even delicious toasted for breakfast. The best part? It tastes even better the next day! The flavors deepen, and the bread becomes even more moist. Trust me on this one; the wait is worth it.
More than just a recipe, this bread is a little piece of calm in a busy life. It’s a reminder to slow down, take a breath, and enjoy the simple pleasures. The aroma filling the kitchen as it bakes creates a sense of home, a feeling of warmth and comfort that somehow makes even the most chaotic days a little easier to bear. And yes, it’s perfectly acceptable to indulge in a generous slice.
So, if you're looking for a simple, delicious, and versatile recipe to add to your repertoire – one that can be whipped up even when you're short on time – then give my Pumpkin Banana Bread a try. You won't regret it. This is more than just a recipe; it’s a little slice of happiness, baked to perfection.
Tips and Variations:
- Flour Power: Feel free to experiment with different types of flour. I’ve had success with oat, spelt, and white flour.
- Sweetness Level: Adjust the amount of sweetener to your preference. Maple syrup, honey, or agave all work well.
- Spice it Up: Add a pinch of nutmeg or cardamom for an extra layer of flavor.
- Add-ins: Chopped nuts, raisins, or cranberries would be delicious additions.
- Make it Ahead: This bread tastes even better the next day (and the day after that!)
Baking this bread is a small act of self-care in a world that often demands so much. It’s a reminder that even amidst the chaos, there’s still time for a little bit of joy, a little bit of comfort, and a whole lot of delicious pumpkin banana bread.
