Thursday, October 24, 2013

Fall Inspired: Pumpkin Banana Pecan Bread

Happy HuMp Day!!  Yey, Fall is here!  I hope you are doing well.  I have a super duper simple Fall inspired recipe to share with you guys.  Now, I do not know about you but at the end of each week we are left with a couple of  bananas in the kitchen looking pretty mature.  Well, sure you can make banana bread but, here's an idea of what to do with a couple of them while still sticking to the Fall flavors we all love.

This one is perfect for breakfast or brunch or as an indulgent snack.  My favorite way to have it is with a little nut butter or raw honey on top.

The best thing about this recipe is that you probably have all of the ingredients at home...
Let's get started...

Wet ingredients:
one 15 oz. can of 100% pure pumpkin
2 ripe bananas
1/3 of a cup of buttermilk
1/2 of a cup of vegetable oil
1/2 tsp. of maple extract
1/2 tsp. of vanilla extract

Dry ingredients:
3/4 of a cup of baking Truvia
1 3/4 cups of spelt flour
1 cup of chopped pecans
1/2 tsp. salt
1 tsp. of baking powder
1 1/2 tsp. of pumpkin spice

Directions:
Preheat your oven at 350 degrees.  Place your ripe bananas in a mixing bowl and mash them well with a fork.  Add in your pumpkin along with the rest of your wet ingredients and mix well.  Once you have your wet mixture well combined, add in your dry ingredients to the bowl.  Mix at medium speed with a hand mixer until well combined.  Pour the mixture in to a 9" x 5" bread pan.  Place in the oven and bake for 1 hour and 35 minutes depending on your oven or when an inserted toothpick comes out clean from the center of your bread.  Let it cool for about 20 minutes before slicing.

So good... The pumpkin adds such great consistency to the bread... It's like eating a firmer "to die for" bread pudding! Ohhh, and it is even better the next day!

Warning: This recipe is dangerous,  I ate 1/4 of the loaf at one sitting (FYI! I don't recommend this.)   
Ah! Delicious!

Have a happy, healthy day!

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