Alright, let’s talk about that “special bread” I’ve been mentioning for the past two days.
I know I was a little bit of a tease and honestly, I promise I would have given it to you sooner…but first, I had to remember the ingredients that I used and actually write them out. Whoops.
This bread actually incorporates two of my favorite healthier bread recipes in a way that just works: a yummy fusion of banana + pumpkin bread.
I’m warning you that they incorporate my “healthier” bread recipes because I don’t want you to end up like Jay did when he took his first bite and was disappointed that it didn’t taste like his mom’s pumpkin bread.
“Of course it won’t honey. It doesn’t have a cup of oil in it.”
Oil and all though, my mother-in-law does make an amazing pumpkin bread. It’s not healthified in any way, shape, or form, but it’s a holiday treat and I always savor every last bite. Actually, it usually doesn’t take Jay and I more than a couple of days to finish off the loaf.
But now, lucky for me, I’ve got a new bread in town that can be enjoyed more than once a year and can keep me AND my waistline happy. So I guess I can’t feel *too* bad about finishing off the loaf all by myself in one week, right?
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Pumpkin Banana Bread
(inspired by my Banana Raisin Pumpkin Bread & Holly’s Pumpkin Gingerbread)
Prep Time: 8 minutes
Cook Time: 45-50 minutes
Servings: 12-15 (depending on how “generous” you are with your slicing)
Ingredients:
- 2 ripe bananas, mashed
- 1 (6 oz.) container vanilla Chobani
- 1 cup sugar
- 1/4 egg substitute
- 1 cup canned pumpkin
- 1/2 cup white flour
- 1 cup whole wheat pastry flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/4 tsp. baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
Directions:
- Heat oven to 350 degrees.
- In a large mixing bowl combine bananas, Chobani, sugar, egg substitute, and pumpkin.
- Add both flours, baking soda, salt, baking powder, cinnamon, pumpkin pie spice, and nutmeg to the pumpkin mixture. Mix until just combined, and the batter is free of any lumps.
- Pour batter into a 9×5 inch loaf pan sprayed with nonstick cooking spray. Bake for about 45-50 minutes, or until toothpick inserted in middle of bread comes out clean. Enjoy!
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Enjoy a slice cold, or reheated in the microwave for 15 seconds, topped with pumpkin butter, or with peanut butter.
Either way, it’ll taste delicious!
Danielle says
Yum! I’ve had uber-ripe bananas in the freezer for a while waiting for the perfect recipe and I think I just found it! Making these tonight. :)
Brittany @ GOtheXtraMile says
Two of my favorite things as well! Once I get some super ripe bananas, I’ll totally be making these :)
Danica @ It's Progression Not Perfection says
Courtney, this recipe looks fantastic! I really wanted to do some baking tonight anyway, so maybe this will be in the mix…however, do you know of what I could use in place of the yogurt?
Courtney says
Hmmm, maybe applesauce? Or oil? I’m just not sure how the consistency would be effected since the yogurt makes it so moist. If you give it a try, let me know!
Hope says
I’ve been wanting to make pumpkin banana bread! You absolutely read my mind! Over the weekend, I made peanut butter banana bread and it turned out amazing! It was the first time I ever made bread. Now I’m itching to make another loaf. I’m definitely trying out your recipe! :)
Carol @ LuckyZucca says
This looks delicious Courtney! I love pumpkin flavored things and banana bread, so I think this is a great combo! Thanks for sharing!
Claire @ Live and Love to Eat says
I made Holly’s recipe after you posted it, and now I want to make this version too! The yogurt really helps make it taste like a regular quick bread. Looks delish! :)
Ashley @ My Food 'N' Fitness Diaries says
I came up with a Pumpkin Banana Bread recipe somewhat recently too (you can view it here: http://www.myfoodnfitnessdiaries.com/2011/10/04/pumpkin-banana-bread/) that I’ve been LOVING lately!! Both the bananas and the pumpkin together make the bread so moist and soft! I love it with peanut butter. I want to try out your recipe too – looks delish!
Courtney says
Oooo yes, yours looks and sounds delicious too! Great minds think alike, right? ;)
Lauren @ Chocolate, Cheese and Wine says
You just proved it doesn’t have to have oil in it to be delicious, oil does help though!
Courtney says
It definitely helps the flavor…just not my pants fitting. ;)
Gina @ Running to the Kitchen says
Looks delicious! I feel like I always have to preface my baked goods with “this is healthified” to my husband otherwise he expects some sugar laden treat!
Jackie @ That Deep Breath says
yum!! This may have to be my first pumpkin bread of the season!!
Shannon says
My brother thinks this bread looks delicious.
Erica @ For the Sake of Cake says
Yum! I’m pinning this! :-)
Lindsay @ In Sweetness and In Health says
Oh yum that looks fabulous!! Thank you for making it up..and for sharing :)
alyssa - fashion fitness foodie says
i made chocolate chip pumpkin bread (healthy) last year and i thought it tasted better than fattening kind! maybe our taste buds just get used to it :)
Annette@EnjoyYourHealthyLife says
I don’t like bananas but i LOVE pumpkin! Yumm!
Jess @ Jess Go Bananas says
Fabulous!!! I cannot wait to try this out! :D
Alexa @ Simple Eats says
Looks amazing! Could I use egg instead of egg substitute?
Courtney says
Yup! Absolutely :)
Amanda @ Semi-Health Nut says
Yum! I made some of this too although I called it Banana Pumpkin Bread and used totally different ingredients (besides the nanner and pumpkin lol). I will have to try this one out!
Here’s mine: http://semihealthnut.blogspot.com/2011/08/banana-pumpkin-breadfall-is-sooner-than.html
I am curious…what’s the difference between pastry flour and regular flour??
Courtney says
I wish I knew a good answer for you, Amanda! Honestly, it’s the only whole wheat flour I had so I used it. I do know that pastry flour is supposed to help the quality of baked goods, but exactly how, I’m not sure. :-/
briana says
We should sound alike! :) I made a “healthy” loaf of banana pumpkin bread with the addition of yogurt raisins and have pretty much been eating it twice a day and I will probably finish it all by myself too!
Courtney says
oh good lord, that sounds amazing! I LOVE yogurt raisins but won’t buy them because I demolish the bag way too fast…
Kristen @ notsodomesticated says
It may not have a ton of oil in it, but it still looks really moist! And I love the idea fo combining pumpkin and banana!
Mallory @ It's Only Life says
it sure doesn’t *look* healthy, which is a good sign! :D looks awesome courtney..i’m all about pumpkin/banana breads, so this recipe will definitely be utilized!
Michelle @ Yoga Health for Life says
Why have I not combined banana and pumpkin before? This combo his hitting me like a train, I can’t wait to try it! I’m making a healthy pumpkin mousse for Thanksgiving and I think this would go great with it!
Khushboo says
“Of course it won’t honey. It doesn’t have a cup of oil in it.”–> hhahahaha, love this!
Tracy @ Tracy's Treats says
That bread looks really good. I’m going to a Thanksgiving potluck, so I may try this! Thanks for posting!
Danielle says
Yum! This post had me drooling. Can’t wait to try it out!
Jamie aka "Sometimes Healthy" Girl says
mmmmm that looks delicious – I love healthified recipes. Yes I’ll admit I can taste the difference but I don’t mind it and i genuinely like it as much as the less healthy stuff!
Cat @Breakfast to Bed says
I guess it would defeat the purpose if I added chocolate chips.
Holly says
YUM!! Thank you for the link- CANNOT wait to make this. Thinking of maybe making it this weekend…between studying ;)
Merrie@ MICAgalleries says
This looks delicious and I have two brownish banana’s just sitting on my counter!
Averie @ Love Veggies and Yoga says
This looks sooo good! Moist, rich, and perfect! I bet the yogurt in it just makes it that much better. My mom and grandma use that trick to keep things from drying out.
Hillary says
I had a banana muffin failure this afternoon. Might have to give this moist-looking recipe a try :)
Courtney says
If I wanted to use just plain ol’ egg in place of its substitute, how many would you suggest using?
Courtney says
And one last thing, do you think it would be noticeably different in taste if I used a plain Chobani instead of vanilla? So many questions, particular baker here… Lol, sorry!
Courtney says
1 egg would do the trick in place of the egg substitute, and I’m sure plain Chobani would be totally fine! It’ll just be a little less sweet, so if that suits your tastes, then you’re good to go. Enjoy :)
brandee says
I Just put this in the oven while the baby is sleeping! I can’t wait to try it :)