So you have ripe bananas? But it’s fall and you want to make pumpkin bread? Why not try baking my whole wheat pumpkin banana bread instead? It’s a combination of the two!
Ingredients needed:
whole wheat pastry flour all purpose flour ground flaxseed powder baking powder, baking soda and salt ground cinnamon, ginger and cloves canned unsweetened pumpkin purée eggs light brown sugar mashed ripe banana olive oil water
How to make Whole Wheat Pumpkin Banana Bread:
The complete, printable recipe is at the end of this post.
Cool the pans on wire racks for 20 minutes, and then gently turn out the loaves onto wire racks to cool completely. Then you can slice it up!
The flavors are subtle, and the texture is moist. I wouldn’t say it’s more like banana than pumpkin (or vice versa). But it’s a good flavor nonetheless.
This recipe turns out two loaves. So you can eat one now, and freeze the other to enjoy later. To freeze, just wrap it in plastic wrap and then foil. Drop it into a freezer zip baggie, and freeze for up to three months. Enjoy!
The Best Banana Bread Recipes:
Best Banana Bread Strawberry Oatmeal Banana Bread Cinnamon Swirled Banana Bread Double Chocolate Banana Bread In Your Face Banana Bread
