Thursday, October 13, 2011

Simple and Delicious Family Cooking: Whole-Wheat Pumpkin Banana Bread


I created a delicious autumn recipe yesterday, combining my love for all things pumpkin with some overripe bananas I needed to use up. The result is a moist, whole-wheat, low-sugar, nutrient-packed pumpkin banana loaf suitable for breakfast, lunchbox treats, after-school snack, or even as an accompaniment to a bowl of soup or chili for a belly-warming fall supper. My daughters loved it, and didn't even care that they were consuming loads of vitamin A and beta carotene. Neither will yours. Enjoy!

Whole-Wheat Pumpkin Banana Bread
makes 1 loaf

Ingredients

2 cups whole-wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 large eggs, beaten
1/2 cup canola oil
1/2 cup white sugar
roughly 1 cup pumpkin puree (not pumpkin pie filling)
1 large or 2 small very ripe bananas, mashed
1 tsp. vanilla
3 T. milk

Preheat oven to 350 degrees. Grease* a loaf pan (my pan is labeled "large" on the bottom; a standard-sized loaf pan would work fine, I'm sure).

Combine flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. In a separate bowl, combine eggs, oil, sugar, pumpkin, banana, vanilla, and milk. Pour dry ingredients into wet ingredients; stir until incorporated but don't over-mix the batter.

Pour into greased loaf pan and bake for about 60 minutes, or until a toothpick inserted into the middle comes out clean or with just a few crumbs, and the top is golden brown. (Check the bread at 30 or 45 minutes, and if the bread is browning too quickly, lay a sheet of foil over the top of the pan for the remainder of the baking time.) Leave in the pan for about 10 minutes, then remove from pan and let cool on a wire rack before slicing.


*I have recently become enamored with Pam nonstick baking spray. It is made with flour (wha...?) and smells like cake mix, and it comes out of the can with some crazy velocity and kind of sprays all over the place, but boy does it do the trick, much better than regular nonstick cooking spray. Try it!

2 comments:

Angel said...

Totally delicious. Moist and doesn't even need butter (my test of a good bread ;)). And COOPER even ate it, and asked for more! He is the true food critic in the house, so if you won him over it must be good. :) Thanks for the delivery to our pathetically sick house. It was MUCH appreciated!

Donna said...

I love your recipes. Thanks for sharing!!