roasted banana pumpkin bread
i cannot believe it is nearly the end of october and this will be the first pumpkin recipe all season. i blame it on the weather. we’ve had like 10 drops of rain since june, and it has been in the high eighties all week long. all i want to do is wear comfy sweaters and i still can’t pack away shorts and tanks.
but with halloween next week i figured it was time to break out the pumpkin. normally i like to roast and puree my own pumpkin for pies, breads, and cookies, but i got a late start with my seeds this year and have yet to get any ripe pumpkins in the garden. hopefully by thanksgiving i’ll have at least one or two, for now i’m using the canned pumpkin.
ian and the kids are not huge pumpkin bread lovers; crazy i know. not that i couldn’t take a loaf down myself, but i was hoping to create a bread the whole family could enjoy. i wanted to make banana pumpkin bread, but with no ripe bananas in the house i thought i was doomed. and then i remembered this bananas foster bread, one of our all time favorite quick breads. by cooking the bananas, they become so sweet. it’s the perfect answer to not quite overripe bananas.
but bananas foster and pumpkin is a bit too much for one loaf to have going on. bananas roasted in the oven with just a bit of butter and some cinnamon was the way to go. they get nice and soft, very sweet, and are the perfect addition to a loaf of pumpkin bread.
roasted banana pumpkin bread
- 2 bananas, halved lengthwise
- 1 Tbsp butter, cut into small pieces
- dash salt
- dash cinnamon
- 1 cup of whole wheat flour
- 1 cup ap flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup butter, melted
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar'
- 1/4 cup honey
- 1 tsp vanilla
- preheat oven to 400 degrees
- line a rimmed baking sheet with parchment
- place bananas cut side up on baking sheet
- dot with butter, and sprinkle with cinnamon and salt
- roast at 400 degrees for 15 minutes
- when bananas have cooled enough to be handled, remove them from their peel, and mash with a fork
- reduce the oven temperature to 350 degrees
- grease a standard loaf pan
- in a large bowl combine the flours, baking powder, baking soda, spices, and salt
- to the mashed bananas whisk in the melted butter, eggs, pumpkin, sugar, honey, and vanilla
- add the wet ingredients to the dry and blend until cobined
- pour batter into the prepared loaf pan
- bake at 350 degrees for 55 minutes, a pick inserted in the center should come out clean
- cool bread in pan 5 minutes and the remove to a rack to complete cooling
this loaf is extra moist with the addition of roasted bananas, and does not have an overpowering pumpkin presence, perfect for those not totally in love with pumpkin bread. whoever those people may be 🙂
i find it impossible to resit with some butter and a drizzle of honey,