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By 300 Sandwiches
Posted in Breakfast, recipes | Tags : autumn, bread, fall, Halloween, October, pumpkin banana bread, recipe
As mentioned when E’s dad was in town, I like to have something baking in the oven when houseguests come over. When the house smells like sweetness, it takes less pressure off of me to be sweet. Just kidding.
My mom arrived Thursday. She’s here to help me shop for wedding dresses, spend quality time with her favorite daughter (right, mom?) and clean my house (that wasn’t part of the itinerary, but she grabbed a mop before I could argue). Mom likes reading, lounging around the house and making me happy, whether it be through cooking or making sure we have enough toothbrushes. She’s quiet and doesn’t go through our drawers or medicine cabinets when we’re out. She, as E said, is the perfect houseguest.
To say welcome/thank you/I appreciate you cleaning my floors, I made pumpkin banana bread for mommy. What else do you make in October a week before Halloween?
Unlike my banana bread, this recipe produces very sticky bread, not the dry, spongy loaf bread I usually get with my other recipes. Perhaps because the ratio of wet to dry ingredients leaned towards 3 to 2. Still, it was delicious.
The entire house smelled like a farm cottage when it came out of the oven.
The bread was so good we blasted through most of the loaf for breakfast, and then served it up as dessert after I served homemade pumpkin lasagna with squash, swiss chard and parmesan cheese for Sunday family dinner. It was just about gone before Monday morning, before mom and I headed out for our FIRST BRIDAL FITTINGS THIS AM!!!
Mom is here for another two days. I’m thankful her visit lasted longer than the bread.
2 ripe medium sized bananas, mashed
2 eggs
1/3 cup coconut oil, melted
1/3 cup brown sugar
1/2 cup honey
1 1/3 cups canned pumpkin
2 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking power
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
Cinnamon sugar topping:
1/4 cup white sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Combine banana, eggs, canned pumpkin, oil, honey, and sugar into a large bowl.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt in another bowl.
Combine dry ingredients with wet ingredients and mix until well blended. Pour into a greased loaf pan. Then, blend the white sugar and cinnamon in a small bowl to make your cinnamon sugar topping. Sprinkle on top of pumpkin bread mixture. Pop loaf pan into the oven and bake for about an hour. Bread is ready when toothpick pierced into the loaf comes out clean.
This pumpkin banana bread recipe got me inspired to try my own. A Real Housemom must know what she’s talking about, right?
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