WIDS = What I did Saturday
Ps I totally made that up…not too sure what I think of it : )
Two things going on here…
#1 I spent the day snow shoeing and it was amazing!
However, I don’t have all of the pictures (there were three of us and numerous phones/cameras), so I just can’t complete the post of my super cool Saturday activity just yet.
#2 I have another recipe to share with you!
And it is a good one for a cold winter weekend. Sometimes, I find a recipe and then go in search of all of the needed ingredients. Other times, I have exactly what I need at home (overripe bananas and half a can of pumpkin puree) and go in search of a recipe.
In this case, it was the second scenario that led me to find this healthier take on pumpkin bread.
It is no secret that I am a HUGE fan of quick breads! And you’ll definitely notice a theme here with my last few posts. Lentil Chili, Crockpot Peanut Butter Chicken, and bread…they are all comfort foods perfect for a lazy weekend at home, which is exactly what has been going on here this winter!
This bread uses maple syrup instead of sugar, and a subs in half whole wheat flour for a healthier version of the original.
As always this bread smells incredible!
Therefore so will your entire house!
So, don’t say that I didn’t warn you!
After a wonderful day frolicking in the snow, there is nothing better than a warm slice of pumpkin banana bread smothered in fresh jam or homemade nut butter!
I’m sure you’ll agree!
Looking for More Pumpkin and Banana?
Ok, there is one more thing going on here…
But it is way too close to talk about right now!!!
Pumpkin Banana Bread
From Rebecca Thinks…
2 mashed ripe bananas
1 can pumpkin puree
1/4 cup vegetable oil (you can use corn oil, canola oil, or olive oil or experiment with your favorite)
1/2 cup maple syrup
2 cups flour (try whole wheat pastry flour or 1 cup all-purpose flour and 1 cup whole wheat flour)
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
(I also added in a sprinkle of ground clove)
Preheat oven to 350 degrees.
Lightly coat an 8 1/2- x 4 1/2-inch loaf pan (or four mini loaf pans) with vegetable oil, and wipe off the excess.
Place mashed banana, pumpkin puree, oil, maple syrup, and eggs in a large bowl. Beat with an electronic mixer on low speed.
Place flour, oats, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon in a medium bowl, and stir with a whisk.
Add flour mixture to banana and pumpkin mixture, and stir or lightly beat until just moist.
Pour batter into loaf pan, and bake for one hour or until toothpick placed in center comes out clean. Allow to cool before serving.
Stories of snow shoeing coming soon…