So you know how the story goes. You buy one too many bananas and they are getting a little too ripe to eat so it turns into banana bread time. Of course, what time isn't a good time for banana bread? Banana bread is delicious. Wanna know what is even better than banana bread? Pumpkin banana bread. My kids devoured this bread and begged for more. What felt really good about that is the fact that it was healthy so I didn't mind them having an extra piece. And of course, do you know how delicious banana bread is with a cup of coffee for breakfast?! I tweaked this recipe I found here just a bit - Cooking Light.
Pumpkin Banana Bread
2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1/2 tsp. baking powder
3/4 cup sugar
1/4 cup melted coconut oil
2 large eggs
3 large bananas, overripe
1/2 cup pure pumpkin puree
1 teaspoon vanilla extract
1 1/2 tbsp. ground cinnamon
Preheat oven to 350°. Add the flour, baking soda, baking powder, cinnamon and sugar into a mixing bowl and whisk to combine. Mash the bananas until desired consistency, I like a little bit of chunk left to mine. Whisk in the pumpkin puree and melted coconut oil. Add in the eggs one at a time and then the vanilla. Now add the flour mixture into the pumpkin banana mixture and whisk until just blended but don't over mix. Pour batter (it will be a thick batter) into a bread pan and bake 55-60 minutes or until a toothpick comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
