Banana Pumpkin Bread

Just because your leaves have fallen does NOT give you permission to stop eating pumpkin recipes! Especially one that is as delicious as this banana pumpkin (I went with chocolate chips) bread. My husband ate the last slice this morning that I envisioned eating after my workout, and I was not so happy. I asked, “Did you eat the last slice of banana pumpkin bread?” He shamefully nodded like a pup who just peed on the rug. I said, “You said you still can’t taste and smell!! Why would you do that to me??” Rude. Then I sent him to the store for more coconut sugar so I can make another loaf IMMEDIATELY. Actually, I am going to make this next batch as muffins because I foresee them going quickly again, and muffins seem to be a better system for portion control for our family. I’ll simply fill the muffin liners about 3/4 full, and then I will bake for about 1/2 of the time and do a toothpick check. It’s up to you if you want a big slice of this delectable banana pumpkin bread, or if you want to exercise a little more self-control and go for a cute baby muffin. Either way, you’re gonna LOVE it!

Ingredients

• 4TBS unsalted butter room temp

• 1/4 cup coconut sugar or light brown sugar

• 2 TBS plain Greek yogurt

• 1/3 cup honey or maple syrup

• 2 large eggs room temp

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1 ½ tsp pumpkin pie spice

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp baking powder

• 1 1/2 cups flour (GF use Bob’s 1 to 1)

• 1/2 cup chopped nuts or chocolate chips or craisins (optional)

Directions

1.     Preheat the oven to 350 degrees F. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.

2.     In a small bowl, mash the bananas and measure 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin and vanilla. Mix all the dry ingredients together, then gently stir, just until the flour disappears. Fold in your optional mix ins.

3.     Pour the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes *Do this step! Resting helps the flour absorb the wet ingredients so it won’t be gooey, and improves the texture and flavor.

4.     Bake the bread for 55 minutes to 70 minutes, or until a toothpick inserted in the center comes out clean. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely. Slice and enjoy! SO GOOD!