Ingredients: |
Ingredients: baking spray
¾ cup unbleached all purpose flour
½ cup white whole wheat flour
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 ½ tsp pumpkin spice
3 medium very ripe medium bananas, mashed
½ cup pureed pumpkin
2 tbsp butter, softened
½ cup brown sugar, unpacked
1 large egg plus 1 large egg - white part only (no yolk)
1 tsp vanilla extract
¼ cup chopped pecans, optional or walnuts or chocolate chips
|
Directions: |
Directions:Preheat oven to 325° and grease a 9” × 5” loaf pan.
** (For muffins instead of a loaf, bake in lined muffin pan at 325º for 25 minutes.) **
In a medium bowl, whisk the flour, baking soda, pumpkin spice, and salt and set aside.
In a large bowl, cream the butter and sugar with an electric mixer.
Add the egg white, egg, bananas, pumpkin, and vanilla, and beat at medium speed until thick. Scrape down the sides of the bowl.
Add the dry ingredients and nuts (if using), and blend at low speed until combined. Do not overmix. To avoid tough bread mix just until there are no dry ingredients.
Pour the batter into the loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool for at least 20 minutes before slicing. The pumpkin bread should be at room temperature so it doesn’t fall apart when cut. |
Personal
Notes: |
Personal
Notes: You want really ripe bananas. They should be more black than yellow – the riper, the better!
Pecans: Swap them with walnuts, or for nut-free pumpkin bread, omit them or sub chocolate chips.
|
This recipe for Pumpkin Banana Bread is from