Pumpkin Banana Bread with Sweet & Spicy Pepitas

 
pumpkinbanana
 

Despite the recent hurricanes and tropical storms, it's finally pumpkin season! And while I'm not necessarily a 'psl' (pumpkin spice latte) girl, I absolutely love to bake with pumpkin. Because it is still early in the season, I decided to veer from my staple pumpkin bread recipe and change it up a bit. Plus, I had those two annoying brown bananas that you can't do anything with because everyone knows you need THREE for anything good (see banana bread muffins). Such is life. Anyway, this bread turned out fantastically and is a perfect treat for the many of us braving 70 degrees with a scarf, dreaming of colder weather. So toast up a piece of pumpkin banana bread, crank up the AC, throw on a scarf, and keep dreaming! 


Pumpkin Banana Bread with sweet & spicy pepitas
(makes one loaf)

Pumpkin Banana Bread
2 ripe bananas
1 can pumpkin puree
2 eggs, room temperature
1/4 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup olive oil
2 3/4 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

Sweet & Spicy Pepitas
1/4 cup pepitas
2 teaspoons honey
1/2 teaspoon cinnamon
1 teaspoon chili powder
a dash of cumin
1/8 teaspoon salt

  1. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper and grease a standard loaf pan. 
  2. In a small bowl, combine all of the Sweet & Spicy Pepitas ingredients (pepitas, honey, cinnamon, chili powder, cumin, and salt).
  3. Spread pepitas out evenly on the baking sheet.
  4. Bake for 10-15 min or until dry and fragrant. Allow to cool completely.
  5. In a large bowl,  mash the ripe bananas.
  6. Whisk in the pumpkin puree, eggs, brown sugar, granulated sugar, and oil to the mashed bananas.
  7. Gently stir in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until just combined. 
  8. Pour the bread batter into the greased loaf pan.
  9. Sprinkle the room temperature Sweet & Spicy Pepitas evenly on top of the loaf.
  10. Bake the loaf for 50-55 minutes or until a knife inserted comes out clean. Cool completely before cutting into the loaf. 
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*I like to slice this bread and store individual slices in the freezer to enjoy throughout the fall. It makes for a perfect quick breakfast or snack.

 
 



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