Thursday, May 7, 2015

Pumpkin Banana Bread

Pumpkin Banana Bread ©

I'm beginning to think I have a bit of an obsession with banana bread. I was too scared to check just how many variations I've posted over the years but I know I've never made a Pumpkin Banana Bread before!

We bought a whole pumpkin last weekend for just $2 and we enjoyed it roasted last night, mashed for lunch today and now baked into a cake. There will also be pumpkin soup made in a few days when it cools down again after a few days of unseasonably hot weather.

Mr Fussy 4yo loves cinnamon and was willing to taste some pumpkin roasted with cinnamon last night (it got a screwed up face) but even he couldn't resist this Pumpkin Banana Bread still warm from the oven and spread with lots of butter. It was the perfect afternoon tea for the kidlets and I can vouch for the fact that it is just as good if not better toasted the next day.

The original recipe had 1/2 cup honey AND 1/2 cup sugar which I replaced with just 1/2 cup rice malt syrup and an extra banana and it definitely sweet enough for us. You may want to increase it a little.

This was incredibly moist, lightly spiced and absolutely delicious. We will be making it again!

Gotta love hidden veggies!

Pumpkin Banana Bread sliced ©

Pumpkin Banana Bread
adapted from allrecipes

3 ripe bananas, mashed
2 large eggs
1/3 cup olive oil
1 1/3 cups pumpkin puree
1/2 cup rice malt syrup
2 1/2 cups plain flour
1 ts baking powder
1 ts baking soda
1/2 ts salt
2 ts cinnamon
1/4 ts nutmeg
1/4 ts cloves

Preheat oven to 175 degrees C / 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 and syrup. 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 minutes (mine took 50 - it was huge!) 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.

TMX - place bananas, eggs, oil, pumpkin and syrup into the mixing bowl and blend for 10 seconds / speed 6. Add remainder of ingredients and blend 6 seconds / speed 6. Scrape down the sides of the bowl and proceed with baking instructions above.

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