Pumpkin Banana Bread
This is a recipe you absolutely must try. It turned out so yummy that I was beside myself giddy. Fall and pumpkins go together, so there’s no question that I bust out my secret weapon:
Inside it contains one fabulous, seldom made pumpkin bread. A bread moist and sweet simply due to the addition of bananas. I had me some bananas. Ripe. Brown. Unlovable to anyone but me. And I had me some pumpkin puree too. And all the other fixin’s. With a little twist I could make it a tad more healthy, less sugary and it passed the test at Oliver’s school (no cupcakes, candy, sweets, etc). I whipped up a batter, made it my own, and delivered the goods to Oliver’s class the next morning.
Here’s the original recipe:
My version has less sugar, an extra banana, no nuts, whole wheat flour, all organic ingredients. Then I assembled a trick to make the crust soft. When you bake with whole wheat flour, crusts turn out hard. A hard crust doesn’t suit a pumpkin or banana bread well. Read carefully and you’ll find my secret to keeping crust moist.
Here’s my version of the recipe:
Pumpkin Banana Bread
INGREDIENTS: (all 100% organic)
- 1 cup Canola oil
- 1 cup sugar
- 1/4 cup brown sugar
- 3 ripe bananas
- 1 15 oz can pumpkin puree (1 1/2 cups)
- 4 eggs beaten
- 2T organic apple juice
- 3 1/2 cups whole wheat flour
- 2t baking powder
- 1t cinnamon
- 1t ginger
- 1t salt
- 1/4t baking soda
- Heat oven to 350 degrees. Grease two bread loaf pans
- Beat oil and sugars in a bowl until blended. The mixture will look grainy. Add the pumpkin, bananas, eggs, and apple juice. Mix until blended. Sift in the flour, baking powder, baking soda and spices.
- If you want to add nuts (or raisins, cranberries, apple chunks, or chocolate chips) do it now. Fold into batter.
- Divide batter into two pans. Bake 80 to 90 minutes. Use a toothpick to test for done’ness.
- Cool on a rack before removing from pan. Cool longer before serving.
- Place a cast iron pan in the oven filled with water. This introduces a bit of steam to the baking process, softening the crust.
- About 1/2 through baking (40 minutes), put a foil tent over the bread. This allows the inside to finish baking while the outside remains done.
I know that I made more than enough for 20 children and two teachers. And I saved 1/2 of one loaf for myself.
Next week: start diet. :)