I did it again. I bought more bananas than I could possibly eat before they turned all spotty and mushy. And since my mom isn't here to eat my brown bananas (I promise I don't force them on her, she actually enjoys them!), I did the only logical thing: feed my banana bread addiction with another sweet variety!
I know it's not technically pumpkin season, but that lonely can of pumpkin puree in my pantry has been staring me down for months. Plus, it's stinkin cold outside and I had to scrape frost off my windshield this morning and I worked out for nearly a full hour this afternoon and all I want is something warm and cozy to stuff in my mouth. There. Now I feel justified.
Pumpkin Banana Oat Bread (no butter or oil added!) [click to print]
Makes one loaf
- 1-1/4 c. flour
- 1/2 c. sugar
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1 c. old fashioned oats
- 2/3 c. pumpkin puree
- 1 medium, very ripe banana, mashed (about 1/3 c.)
- 2 eggs, beaten
- 1 tsp. vanilla extract
1) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing at least 2" overhang on each side of pan, or generously coat with nonstick cooking spray.
2) In bowl of stand mixer, whisk together all dry ingredients, including sugar, spices and oats. Beat in remaining ingredients and mix until well combined.
3) Pour batter into pan and bake 50-60 minutes or until top springs back when touched lightly. Allow to cool in pan about 10 minutes, then remove to wire rack to cool completely. To serve, dust with powdered sugar.
Source: Jasey's Crazy Daisy