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!!!!
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
I absolutely LOVE seeing all the pumpkin recipes this month!
your loaf is mouthwatering gorgeous!
Enjoy Reveal Day!
Erin @ The Spiffy Cookie says
I also feel like I didn’t do much this weekend and yet wanted to go to bed by 9pm every day. I think it’s because it’s getting darker earlier and it’s only going to get worse when we fall back for daylight savings. Ugh. Good thing breads like this exist to keep us going!
right?! I didn’t do anything sigificant like a big hike, workout, etc. and yet I was out of it come 8pm. I had to fight to stay up to 9 on friday. so lame, but I think you’re right with the darkness zapping out energy away!
Karen @ Karen's Kitchen Stories says
I am jealous of your getting to bed early. I get a second wind at night and then stay up too late! Your bread is beautiful and sounds delicious!
Susan @ foodbabylife says
Oh this is one of my favourites, I’m so glad you guys loved it too!! Thanks again for your lovely words Nicole 🙂
Emily @ Life on Food says
Oh my 9pm for me is late. Normally i am in bed shortly after the baby goes to bed at 8. I am hoping this changes soon. The days are too short to begin with. Ahh! This bread looks fantastic. I am a big fan of pumpkin and banana bread. I cannot see how the combo could be bad. Happy Reveal Day!
I wish 9 was late for me, I average more like an 10-11.30 bed time.
I just have some much to juggle after my daughter goes to bed at 6.30 from work to the blog to planning board meetings with my town. I’ll cut back one of these days… ha!
Rebekah @ Making Miracles says
Oh yumm – definitely saving this one to try soon; my two favorite quick breads combined? Yes, please! 🙂
I simply don’t sleep most nights and the ones I do, I wake up startled! I love this recipe, two of my favorite fruits in one delicious loaf!
I love the color of your bread! So perfect for autumn!
Banana bread is always a winner – especially when Fall flavors get mixed in!
Love this! I can go with banana bread any day but then you had to go and add pumpkin! YUM!
Sue Slusser Lau says
Autumn is such a great time to make pumpkin bread. Great choice for reveal day.
Couscous & Consciousness says
Gosh, lots of pumpkin recipes in the group this month. In my part of the world, it’s spring and we’re all going mad for asparagus 🙂 This looks like an amazing treat though, definitely one for me to try when autumn rolls around again.
Pumpkin + banana + quick bread sounds fantastic!
Strength and Sunshine says
Mmm yes, the best of all sweet quick breads 🙂
Taylor Kiser says
This looks so tasty! Would love a slice of this for an afternoon snack!
Laura Bashar | Famil (@familyspice) says
I’m all over this pumpkin-banana bread!
Debra C. says
Oh I’m sure the whole house smells fabulous when this is cooking!
This loaf looks perfect! I love the flavor mash up!
Carolyn Ingram says
This sounds perfect for fall!