So I got a little loaf of bread from a neighbor yesterday and I thought it smelled like banana bread, but when I cut it, I found it to be orange-y in color, and when I ate it, I thought it tasted like a mix of pumpkin & banana (which was awesome!) so then I was inspired to find a recipe for such a kind of bread & I just found the one below and it sounds quite good (and healthy!) So I thought I'd share it with you before I even try it... And later on I'll let you know how it turns out and how I manage to adapt the recipe to my own liking! :)
Pumpkin Banana Bread
- 2 ripe bananas (mashed)
- 1 cup canned pure pumpkin puree (unsweetened)
- 1/4 cup canola oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour
- 2/3 cup Splenda or granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- Preheat oven to 350°F
- Grease a large loaf pan (approx. 8 1/2 x 2 1/2 x 2 1/2)
- In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.
- In a medium bowl, whisk together flour, erythritol (or sugar), baking powder, baking soda, cinnamon, ginger, allspice and salt.
- Add flour mixture to wet ingredients in large bowl and stir until just combined.
- Pour batter into prepared loaf pan. Bake until top is deeply browned and springs back when touched gently, about 70 to 85 minutes.
UPDATE: I've made the bread and I highly recommend this recipe! The only thing I changed is that I used all-purpose flour instead of wheat flour and pumpkin pie spice in place of the cinnamon, ginger and allspice. It turned out delicious! I really wish I would have had 4 mini loaf pans though, since the amount of batter left after filling the 2 mini pans was not enough to make a decent size loaf in the large pan, but that was okay since we ate the 'large' loaf ourselves anyway :)
No comments:
Post a Comment