If overripe bananas can’t get me back in the kitchen, I don’t know what can!
I am totally out of the habit of cooking and baking. Although we did impose our meal planning and lunch prep on my parents when we lived there, I didn’t do too much of the making of the food. After 2 weeks in Chicago, I am beginning to adjust to my new schedule. I still work 4 long days but now I have Fridays off instead of Mondays. I must say, I liked it best when I had both Fridays and Mondays off this summer, but it was just temporary : ) Fridays off is a bigger change than you think…especially since I’ve been working the same schedule for like 7 or 8 years. It means that my Sundays need to be productive. Ugh!
The BOY and I were out late last night at a wedding dancing our hearts out and making new friends. It was a slow start to our day, but we had to shake off the sleep because we were hosting the BOYs aunts for lunch! There was still a bit to do making our house a little neater…you know like piling boxes in the corner. Ha ha!
We had a fantastic time showing them our new place and catching up over lunch and tasty food. They left around 3:30pm and the BOY and I decided that we needed an afternoon of lounging around. I don’t think we’ve had a lazy day of TV in a LONG time. I walked over to the grocery store (with my cart) for a few week day essentials and then prepped veggie bags and snacks. I threw an easy Monday night dinner in the crockpot and turned those overripe bananas into bread.
Although I didn’t have much success with the oven on Friday, I wanted to give it another try!
I had the bananas but was feeling for a bit of fall, so I chose a banana and pumpkin bread from Skinny Taste.
This bread is really soft and delicious and I love the addition of pecans. PERFECT!
I am bringing one loaf to work tomorrow and saving the other for our upcoming trip to Door County!
Don’t get too excited about hearing from me again as I have a busy week ahead but as we head into fall, I figured you all could use a bite of this bread : )
Pumpkin Banana Pecan Bread
From Skinny Taste
- 2-1/2 cups white whole wheat or all-purpose gluten-free flour
- 1-1/2 tsp baking soda
- 1 1/2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1/2 tsp salt
- 4 tbsp butter, softened
- 1 cup light brown sugar, not packed
- 4 large egg whites
- 1 1/2 cup pumpkin puree
- 1 1/4 cup (3 medium) ripe bananas, mashed
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 3 oz (3/4 cup) chopped pecans
- baking spray
Preheat oven to 350°. Grease two 8×5 inch loaf pans with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice, cinnamon and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, pumpkin, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and pecans, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.