Pumpkin-nana bread

This pumpkin-nana bread is the best of two fall favorites. Pumpkin spice & banana bread. Perfectly moist & perfectly balanced. With toppings like maple & salt glazed walnuts, mini chocolate chips & a few unexpected ingredients create this recipe.

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Serves:12 Baking time:40-50 min Prep:15 min Cal: its ok, you can have this occasionally 😉

Ingredients:

1 can pumpkin puree

2 very ripe bananas

2 eggs

1.5 cups of flour

1 cup milk

1/3 cup coconut sugar

1/4 cup coconut oil or veg oil

1/4 cup maple syrup

2 tablespoons sour cream or cream cheese

1 tspn vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp nutmeg

1 tsp ground cloves

2 tsp cinnamon

2 tsp allspice

1/4 tsp salt

1/4 cup mini dark chocolate chips

Method:

Preheat oven to 350 degrees.

In a blender (I have the bullet blender) add the wet ingredients (pumpkin, bananas, milk,  sourcream, eggs, vanilla, maple syrup) & blend until fully combined.

In a bowl add your dry ingredients. Flour, sugar mix. Add baking powder & baking soda & mix. Incorporate the spices: nutmeg, allspice, cinnamon, ground cloves,salt & stir together. (Ahh, how I love the smell of these spices!) 

Pour the wet mixture slowly into the dry ingredients while using a hand mixer on low or using a whisk.

ADD the mini chocolate chips using aspatula fold them into the batter.

When combined together should be not too runny or too bready. *Add a tablespoon at a time of flour or milk to reach the consistency of pancake batter*

Spray your baking pan with coconut oil or cooking spray & add batter to pan.

*I like to top this with some extra mini dark chocolate chips & my maple glazed walnuts*

{Maple syrup & salt glazed walnuts}

I like walnuts for baking because they take on the flavors of the product & have a more mild flavor to pecans. I love pecans but it can be overwhelming for others especially those not so fond of nuts and you will be sure to share this with others! 

1/2 cup raw walnuts, 2 tablespoons organic maple syrup & pinch of salt.

In a non stick pan on high medium heat start to “roast” the walnuts until browned & start to smell nutty about 3-5 min.

Add the maple syrup to the walnuts. Fold in until covered with a spatula on the medium low heat allow to caramelize or until “candied”. Should take a few minutes.

Remove from stove top & sprinkle with pink himilayian salt or sea salt.

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Give it a toss & add to the top of the pumkin-nana batter!

Bake for 30 min covered with foil & another 15-20 without foil.

 

I’d love to see your creations! Tag me in your social media using #everythingunderthesun 

Best,

Nicole

 

 

 

 

 

 

3 Comments Add yours

  1. Twobrits says:

    Oooooh we are obsessed with banana bread but never tried it with pumpkin! Something to give a go!

    Liked by 1 person

  2. mistimaan says:

    Nice recipe

    Liked by 1 person

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