Healthy Pumpkin Banana Bread
It is officially fall. Phew, finally! Fall brings with it food and flavors that make every foodie giddy.
All of a sudden the pumpkin talk starts to spread like wildfire.
Added bonus: Whether it be canned or fresh pumpkin, it is loaded with fiber and immunity-boosting vitamin A.
I just have no choice but to bake with it. Darn.
Well, today it's pumpkin bread. But plain pumpkin is not going to fly with me. It needs much, much more.
THEN…I saw this recipe for Pumpkin Banana Bread. And that is what inspired my recipe.
Pumpkin AND Bananas AND maple icing = delish. The maple drizzle is kind of a fun way to jazz up that normal ol’ slice of pumpkin bread.
I also added walnuts and tons of milk chocolate chips. Yes, I mean tons. I load it with chocolate chips to a point where it was probably a little overkill.
Sometimes I wish I wasn’t so extreme; I wish I had self control; I wish I could sit still… but… I don’t wish I never made this.
My recipe uses healthy ingredients. So it is fuel my friends.
Go run, bike, walk - because the crisp fall air feels just too awesome… and then enjoy a slice of this… or enjoy a slice before… or do both at the same time. I won’t tell.
Happy fall everyone :)
Pumpkin Banana Bread with Walnuts and Chocolate Chips
- 2 very ripe bananas
- 1 (15 ounce) can pumpkin puree
- ½ cup nonfat greek yogurt, plain
- 1 ½ cup brown sugar
- 3 eggs
- 2 tablespoons pumpkin pie spice
- 2 ½ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk chocolate chips (or dark chocolate chips)
- ½ cup chopped walnuts (and more for sprinkling on top)
- Preheat oven to 350 degrees. Spray a large bread pan (or two medium-sized bread pans) or muffin tins with nonstick baking spray.
- In a mixer, beat together the bananas, pumpkin puree, yogurt, brown sugar, and eggs until very smooth.
- Toss in the spice, flour, baking powder, and salt. Beat until smooth again. Add in the chocolate and walnuts
- Pour in pans. Sprinkle the batter with the walnuts. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven, turn out onto a cooling rack, and allow to cool slightly before spooning icing on top.
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 1-2 tablespoons of milk or heavy cream(I used skim milk)
- In a small bowl, whisk together the powdered sugar and maple syrup.
- Add just enough milk or cream to make the icing slightly runny. Use a spoon to drizzle the icing over the bread. Allow icing to harden before slicing into bread
Well guys, that was fun.