Banana Raisin Pumpkin Bread! (see recipe below)
Well, apparently, winter is not yet done with us yet up here in the northeast…
It decided to show its ugly face again last night and into this morning, complete with snow, freezing rain, and ice.
The ice is covering just about everything at this point. It’s pretty…but gross at the same time, ya know what I mean?
Well, my morning started off with a call informing me that school was running on a 2-hour delay. So I slept in for another 45 minutes and then decided to get up and get goin’ on my Monday morning workout.
I started off with an Exercise on Demand video: 10lb Slimdown Upper Body. Always a good choice! Then, just as I was headed down to the treadmill, I got another call…
SNOW DAY for me today!
So, with a little extra spring in my step, I hopped on the treadmill and completed a slightly different variation of this treadmill workout. I ran for 40 minutes, covering exactly 4 miles. It felt good, especially after taking the whole weekend off from exercise.
After showering, it was time to take advantage of this snow day…because we all know what snow days are good for…
I had a couple super-ripe bananas that needed to be used up, so I whipped up a batch of my Honey Raisin Banana Pumpkin Bread. I decided to make a few minor adjustments to the recipe, using some of my favorite healthified baking substitutes. I’m actually quite glad I did, because I think this loaf turned out even better! Here’s the new recipe:
Banana Raisin Pumpkin Bread
- 2 ripe bananas
- 1/2 cup Egg Beaters (or 2 eggs)
- 1/8 cup unsweetened applesauce
- 1/8 cup vegetable oil
- 1 1/3 cups pumpkin puree
- 1/4 cup brown rice syrup (or honey)
- 1/2 cup white sugar
- 1.5 cups flour* (I used 1 cup whole wheat + .5 cup all-purpose)
- 1 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tbsp cinnamon
- 3/4 cup raisins
1. Preheat oven to 350F and spray a 9×5 inch loaf pan with cooking spray.
2. Mash bananas and stir in eggs, applesauce, oil, pumpkin, brown rice syrup, and sugar. In a separate bowl mix together flour, oats, baking soda + powder, salt, spices. Add dry into wet mixture and stir until just combined. Add raisins.
3. Pour batter into pan. Bake for 55 mins or until toothpick inserted in center comes out clean. ENJOY!
Of course, I had no patience to wait for it to cool down before digging in…
I had already been smelling it in the oven for the past hour…how was I supposed to wait any longer???
I cut myself off the heel, along with one more piece, spread with a little butter.
It’s soooo good! Don’t be surprised if I end up going back for another slice soon…
The winner of my Blueberry Muffin Larabar Giveaway will be announced later this afternoon!! Last chance to get your entries in!
*Just in case you missed this weekend’s blog posts:
I hope the weather is much nicer than it is here, wherever you may be!