You guessed it. MORE PUMPKIN. Winter isn’t here yet, so that means it’s still pumpkin’s spotlight! I had extra pumpkin leftover from those whole wheat pumpkin chocolate chip cookies so I searched for another healthy-ish recipe. I found the perfect one at Well Plated for Whole Wheat Pumpkin Banana Bread. I also had two very ripe bananas just asking to be baked. And guess what, it was a natural pairing. This is a great recipe if you want to contribute something healthy to the Thanksgiving table. It’s fall-like because it has pumpkin and is sure to be a popular dessert!
This recipe uses little sugar, not much butter–I was surprised by how healthy it was. I changed a few things from the original recipes (such as taking out the nuts), but it still ended up great. The thing that makes this recipe take a little longer is that for best results, you should wrap it in plastic wrap and let it sit in the fridge for a few hours or even overnight! And beware, the texture is very pumpkin-y just in case you’re not into that.
- 2 large bananas, mashed
- 4 tbsp softened butter
- 1/4 cup brown sugar
- 2 tbsp plain Greek yogurt
- 1/3 cup honey
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups whole-wheat flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- Pre-heat oven to 350 degrees F and grease up a bread dish.
- Mash the bananas up as much as you can.
- Beat together butter and sugar until creamy.
- Then, add the banana, Greek yogurt, eggs, honey, pumpkin, and vanilla until smooth.
- Sprinkle the dry ingredients (baking soda, pumpkin pie space, salt, baking powder, and flour) over the wet and then very gently start to fold it in. Do not over mix!
- Pour into bread pan and let sit for 15 minutes.
- Bake for 55 minutes to 1 hour 10 minutes until golden on the top and you can stick a fork or something and not come out with any wet batter.
- Let cool and then wrap with plastic wrap and put in fridge for at least an hour!
