Ugh, I’m so wiped out from the weekend, and I feel like I didn’t even do much. I just am so wiped out!! I felt asleep so early every night. It was so nice though.
Maybe it’s the change in season. Maybe it’s the crazy super moon! Maybe it’s just because I normally don’t properly sleep. hmm…
Anyway, it’s Secret Recipe Club Reveal Day. It’s insane that it’s already the 4th Monday of the month. I can’t handle it!!! October
Anyway (again), I received Susan’s blog called Food.Baby.Life!!!
I think that Susan and I would be great friends! We both have kids (well, I have 1, so far, but you get the point). We both have revamped the way that we eat as I’ve completed 2 Whole30‘s this year and she cut the crap out of her diet well. While we do eat more refine food we do like our occasional sweets too. And, best of all, we LOVE Banana Bread!!!
There is just so perfect about a nice thick slice of warm banana bread. So when I saw several recipes on there blog I got really excited. And then I came across a Pumpkin Banana Bread that made me super excited. It’s perfect for the season!!
I adapted Susan’s recipe has she used rice malt syrup and I couldn’t easily find it, so a bit of Googling revealed that I could sub honey for it. Awesome.
Plus, I added a bit of ginger to the spices in her recipe as I love it in pumpkin pie.
The end result was a bread that was packed with so much flavor from both the bananas and the pumpkin. The texture as light, but dense at the same time. The little chunks of banana gave it textural interest, as well as little pops of banana flavor. In particular, I loved that it was not too sweet, which was the result of just using honey. It gave it a nice subtle sweetness to it, plus gave great flavor.
Autumn inhaled a thick slice for dinner when I made it. I true stamp of approval right there! Plus, I loved it too!
I hope you’ll make this Pumpkin Banana Bread the next time you have some extra ripe bananas. Yum!!
Pumpkin Banana Bread
Makes 1 5 x 10″ Loaf
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 Cup vegetable oil or light tasting olive oil
- 1 1/3 Cups pumpkin puree
- 1/2 Cup honey
- 2 1/2 Cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- Preheat oven to 350 degrees F. Grease and line a 9 x 5 inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil, pumpkin puree, and honey.
- In another bowl combine the dry ingredients and then stir these into the banana mixture until just combined (don’t over-mix).
- Pour batter into the prepared pan and bake for 45-50 minutes or until the top springs back when touched and a skewer comes out clean.
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Serve warm or cold. Suitable to freeze.
Adapted from Food.Baby.Life
Check out all the other great Secret Recipe Club posts this month!
And be sure to check out my 3 years of Secret Recipe Club posts!!!!
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