If you’re interested (and why wouldn’t you be) I am about to post the best pumpkin banana bread recipe ever. Seriously.
I don’t really think I’m that good in the baked goods department. When I cook, I rarely stick to recipes. I like changing things and tweaking here and there as I go based on what I have on hand and what I like…but you can’t really do that when you’re baking.
Oddly enough, it was the threat of not having an oven that led me to take the plunge.
Let me back up a bit…
Yesterday Kyle emailed me from school saying our landlord had contacted him to inform us that our stove/oven needed “updating.” Uhhh… Huh? For the record, both our stove and oven work fine. Also, what exactly does “updating” entail? Is this a safety thing? Am I currently breathing in toxic fumes from a leaky gas pipe? Is our electricity gonna blow? You see where my mind goes…
Nevertheless, we were told to not use our oven until they came to fix it. What!? I’m a food blogger! I make tea 5 times a day on the stove, I make sweet potato and carrot fries by the oven load, I roast squash almost daily…and that’s the tip of the iceberg! You can’t take them away from me!
Here’s the kicker. It would take them 5-6 hours. HOURS!?
What the…[swear jar].
So naturally, I rebelled. I told them I had bananas on their last legs peels and I had to make banana bread. Stat.
…which meant I had to think of a banana bread recipe. Stat.
I browsed the pages of fellow bloggers for a recipe, and although I found several good ones, in the end, I decided to make up my own.
I was nervous that it wouldn’t turn out, but I should have had more faith in myself.
It was superb.
And it will last me at the very least until they fix the oven. But not much longer…
Pumpkin banana bread (vegan)
- 2 overly-ripe bananas
- 1/3 cup melted coconut oil (I used Tropical Traditions Gold Label)
- 1 cup pumpkin puree (I used Libby’s)
- 1 tsp vanilla extract (I used 3 drops NuNatural’s liquid vanilla stevia)
- chia seed “egg” (1 tbsp chia seeds + 1/8 cup water)
- 2 cups whole wheat flour
- 1/2 cup NuNatural’s stevia baking blend
- 1 tsp baking soda
- pinch of salt
Preheat oven to 350 degrees.
Mash banana and then add other wet ingredients (melted coconut oil, pumpkin puree, vanilla, chia seed “egg”). Mix together. Then add in dry ingredients (flour, stevia blend, baking soda, salt).
Distribute into two small bread loaf pans.
I had some batter left over, so I added the last of my carob chips and put the extra into muffin tins.
Bake bread for 50 minutes at 350 degrees (the muffins only take 35 minutes). After 50 minutes poke with a toothpick to see if the bread is done. If it comes out clean, it’s good to go. If the inside sticks to the toothpick, keep it in for another 10 minutes. It should be done after 60 minutes.
Remove from pan.
Maybe with some multi-nut butter?
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.