Edwardian Pumpkin Banana Bread
Clever Edwardian cooks used cooked pumpkin to provide bulk to the bread without affecting the flavour of the loaf. It still tastes like banana. I have adjusted the recipe to cut the fat and sugar by using applesauce and sugar substitute.
Servings 1 loaf
Ingredients
- 2 cups pumpkin puree (NOT pumpkin pie filling)
- 2 large ripe bananas
- 2 large eggs
- 1 1/3 cups sugar or sugar substitute (Stevia)
- 1 1/4 cups applesauce
- 2 1/4 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 3/4 cup walnuts, chopped (optional)
- 1/2 cup raisins (optional)
Instructions
- Add the pumpkin and peeled bananas to a bowl and mash together then beat in the eggs, sugar and applesauce until pale and well combined.
- Mix flour, baking powder and spices into another bowl then mix into the pumpkin mixture. Add the walnuts and stir to combine.
- Pour the batter in a large loaf pan.
- Place in an oven pre-heated to 375 °F and bake for about 55 minutes, or until a skewer inserted into the centre of the bread emerges cleanly.
- I love it sliced into wedges, topped with jam and non-fat yogurt.
Notes
[ultimate-recipe id="10585" template="default"]