How To: Snack Healthy – Pumpkin Banana Bread

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I fear that by the end of fall, I may have an orange tint to my skin.

I think this is a legitimate fear given all the winter squash I have been devouring. They are just so delicious this season I can’t help myself. I think it is an unwritten rule that they absolutely must be worked into every dish you cook this fall season.

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So then, making a banana bread? Why not throw in some squash. In this case I took a short cut and used already pureed canned pumpkin (not to be confused with pumpkin pie filling). If you are feeling adventurous, by all means roast and puree your own. But this quickie banana bread will be delicious either route you choose.

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It also freezes fantastically – I sliced mine up and then packaged them individually in the freezer so they are easy to pop in the toaster or microwave for a quick snack or breakfast. A shmear of cream cheese after warming turns it into a decadent treat. And if you just happen to need to finish off a bag of chocolate chips….this bread wouldn’t object.

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So who cares if you need to use some extra cover up this fall season? I say embrace the orange glow!

Dara

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Pumpkin Banana Bread

Serves 1 loaf
Meal type Bread, Breakfast, Snack
Website Adapted from Closet Cooking

Ingredients

  • 1 cup all purpose flour
  • 3/4 cups whole wheat flour
  • 1 Tsp cinnamon
  • 1/2 Tsp ginger
  • 1/2 Tsp baking soda
  • 1/2 Tsp salt
  • 1 Tsp baking powder
  • 2 very ripe bananas (mashed)
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 3/4 cups brown sugar

Note

This is one of the easiest quick breads I've ever made and it practically screams fall! It tastes great plain, crumbled into yogurt, or topped with cream cheese. It also keeps well wrapped tightly in the freezer.

Directions

1. Preheat oven to 350 degrees and spray a loaf pan with cooking spray.
2. In a large bowl whisk together mashed bananas, pumpkin, brown sugar, eggs, and yogurt. In a separate bowl, mix together flours, baking soda, baking powder, cinnamon, ginger, and salt.
3. Add dry ingredients to wet ingredient and mix until combined. Pour batter into loaf pan and bake for about 1 hour, until top is brown and loaf is cooked through.

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