PUMPKIN BANANA BREAD
October is the perfect time of the year to get creative and crank up the oven with some pumpkin recipes. This pumpkin banana bread came out really delicious. I like the taste of honey and cinnamon combined with the bananas and pumpkin. It really makes a great breakfast idea in the morning.
You can always make your own pumpkin puree, by baking the pumpkin, but using this canned one is fine, as the pumpkin in the can is just steamed and pureed pumpkin. There is no added sugar or any other unnecessary ingredients. However, always read the label to make sure, it is 100% pure pumpkin.
Ingredients:
-3 medium ripe bananas
-1 cup of pumpkin puree (canned)
-2 tablespoons of melted Virgin coconut oil
-2 tablespoons of honey or agave syrup if you go for vegan version
– 1 teaspoon of cinnamon
-1 teaspoon of baking powder
-1.5 cup of whole wheat flour
Topping:
Cranberries, pumpkin seeds, cinnamon
Directions:
- Preheat the oven to 350F.
- Peel bananas, place in the bowl, add pumpkin puree, melted coconut oil, honey, cinnamon and baking powder. Blend all the ingredients together by blender.
- Then add flour to the mixture and combine all the ingredients by spoon.
- Grease the loaf pan with some coconut oil or use non-stick rectangular loaf pan if you have. Transfer the dough slowly by spoon and spread evenly.
- You can add any topping. I put some cranberries and pumpkin seeds on top of the bread. You can add some raisins, if you don’t have cranberries, or just leave it this way.
- Bake the bread in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean. Take the bread out and let it cool completely before serving.
Servings: 9 pieces
1 serving: 140 calories
Storing: Keeping the bread in the fridge or freezing it, it is perfectly fine. Let the bread to cool down and then slice it. Place in the zip lock or foil and then freeze. You can also take it out anytime. Put it in your bag or lunchbox and it will be defrosted by lunchtime.