I have to say a word or two about this recipe.
1st–You’re going to be sooooo tempted to eat this straight out of the oven while its hot, BUT RESIST!! Don’t do it!! Unlike the usual pumpkin bread recipes, where you love a nice hot slice freshly baked, this recipe needs to sit in the refrigerator over night and even the following day, it is so moist and so good.
2nd–Just because it has pumpkin and banana in, don’t use that as an excuse to eat the whole loaf LOL.
I love Chocolate Covered Katie’s recipes. You may want to check out her site as well. She has some awesome desserts for the holidays. Also, for an oil free option, I left out the oil and used almond milk and it was delicious! Enjoy!
Pumpkin Banana Bread
Yield: Yield: 12-16 slices
- 2 cups flour – I like oat flour (240g)
- 1 tsp baking soda
- 3⁄4 tsp baking powder
- 3⁄4 tsp salt
- 1⁄2 tsp each: cinnamon ginger, pumpkin pie spice
- 1 1⁄2 cup mashed, overripe banana (360g)
- 1⁄2 cup pumpkin puree (120g)
- 1⁄2 cup pure maple syrup honey, or agave
- 1⁄16 tsp uncut stevia or 2 tbsp sweetener of choice
- 1⁄3 cup oil or milk of choice
- 2 tsp pure vanilla extract
- 1⁄2 cup chocolate chips optional
- *I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment.
- Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.
Amount Per Serving (1)
- Calories: 92