I woke up this morning determined to bake! My mom and I always designate the day before thanksgiving as bake all day day, it’s one of our many traditions but I love this tradition. The weather was so gloomy and rainy this morning so I definitely stayed in bed longer than I should have but I’m happy I did because this recipe was written out while laying in bed and I have to give it to myself. This loaf is SO good! The mixture of the banana and pumpkin flavors with the saltiness of the pepitas and walnuts just work so well! I really was inspired to make this loaf because I had bananas to use and wanted to do something different than the traditional banana loaf. Since thanksgiving is different this year my mom and I are making sure that our neighbors still have some homemade food so we are bringing some treats including this loaf to them. I’m so lucky to live in a tight knit neighborhood and it makes me sad that some people can’t celebrate with others because all of their family lives in different states but it’s better to be safe than sorry!! With that mindset my mom and I just wanted everyone to feel loved during this holiday. Sappy story over! I highly recommend this recipe, this loaf yields such a moist and bouncy texture it’s amazing!!
—Ingredients—
1 can pumpkin purée
2 bananas mashed
1/2 cup monkfruit sugar
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
1/4 teaspoon all spice
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup gluten free flour
1/4 cup pepitas (put half in batter and other half for topping)
1/4 cup chopped walnuts (put half in batter and other half for topping)
1 tablespoon monkfruit sugar for top
—Instructions—
Preheat oven to 350 degrees and grease a loaf tin.
Mix:
In one large bowl, combine the flour, baking soda, baking powder, spices, and salt together. In a smaller bowl, mash the two ripened banana together. After that is done combine the pumpkin purée, vanilla extract, and sugar together. Then combine the wet mixture to the dry mixture. Fully incorporate the two together. Then add the milk a little bit at a time until you get to the consistency of a batter. Finally, add half of the chopped walnuts and pepitas to the batter. Pour the batter into the greased loaf pan and decorate the top with the left over pepitas, walnuts, and monkfruit sugar.
Bake:
Place the loaf pan into the preheated oven preferably on the center rack. Bake for 55-60 minutes or until a toothpick comes out clean. Once log is cooked remove from oven and let cool on a wire rack for 5 - 10 minutes. Remove loaf from the pan and transfer it to a new wire rack where it can completely cool and not bake anymore.
This pumpkin banana bread can be served warm or cold, it will be delicious either way! This recipe will make about 8-10 slices dependent on the loaf pan you used.
Tips for storing:
Make sure you let the bread cool completely before storing. For the longest shelf life I recommend storing in an air tight container in the fridge but more than likely like in my house this bread does not last long. You can keep stored on the counter covered for about 3-4 days. When kept in fridge it helps to give it a longer shelf life so it is up to your preference!
Enjoy this recipe! It’s super easy to make (I feel like I always say that but I like to share easy recipes that are extremely delicious)!!! If you make this recipe make sure to tag me on Instagram @hanshomemadeeats ! Happy baking and remember today is a new day 💕
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