Monday, October 21, 2013

Pumpkin Banana Bread

This weekend I discovered I had way too many overripe bananas begging to be turned into banana bread.  I also had a half a can of pumpkin left over from my Pumpkin Butterscotch pancakes so I thought...why not combine the two and make the Best. Bread. Ever?! 

Holy mother of breads!

This has to be shared!

Here's the recipe:

(adapted from Bakin' and Eggs)

2 cups flour

1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons pumpkin pie spice (I ran out and made my own
1/2 teaspoon salt 
3 ripe bananas mashed with a fork
1/2 cup pumpkin puree
1/2 cup brown sugar
1/2 cup plain non-fat Greek Yogurt
1/2 cup egg beaters (or 2 eggs)
1/4 cup unsweetened applesauce (or canola oil)
1 teaspoon vanilla

1/2 cup powdered sugar sifted
1 Tablespoon milk
1 Tablespoon pumpkin puree

Directions: Preheat oven to 350 and spray a 9x5 loaf pan with cooking spray.

Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. 
In a separate bowl combine the wet ingredients...pumpkin, eggs, greek yogurt, applesauce, vanilla and the brown sugar.  Stir in the mashed bananas. Add the dry ingredients to the wet slowly and stir gently to combine.  Bake 50-55 minutes.  Let cool completely before pouring the glaze on top.

The glaze is simple- just whisk all three ingredients together.

Now that I have this bread in my life there is only one thing missing

Seriously, the only thing better than Pumpkin Banana Bread is toasted Pumpkin Banana Bread!  Enjoy! 

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