I debated for a while whether to turn these into muffins or leave it as bread. I usually prefer things that are easy to grab on my way out the door and more importantly somewhat portion controlled. I have a slight problem with the latter.
It’s been awhile since I’ve made bread and after making this I’m not sure why. I forgot how much I like banana bread. This morning I heated up a slice and topped it with some butter – scrumptious! I added in some oats to give the bread a bit more nutritional value, and used maple syrup instead of honey because 1/2 way through making the recipe I realized I was out. Oops! You never would have known though. This recipe is very versatile – have fun playing around with different add-ins!!
Banana Pumpkin Bread
Recipe adapted from allrecipes.com
- 2 ripe bananas
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/3 cups canned pumpkin puree
- 1/2 cup maple syrup (honey)
- 1/2 cup white sugar
- 1 1/2 cups all-purpose flour
- 1 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/2 – 3/4 cup raisins (optional)
1. Preheat oven to 350 degrees. Grease 9×5 inch pan.
2. In a medium bowl, combine flour, oats, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
3. In a large bowl, mash bananas. Add eggs, oil, pumpkin puree, maple syrup and sugar. Stir until well combined. Add dry ingredients to banana mixture just until combined. Fold in raisins. Pour batter into prepared pan.
4. Bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan for 10 minutes before moving to a wire rack to cool completely.