Pharm-to-Table

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Pumpkin Banana Bread

Jennifer Mathews

I’m not one of those people who goes crazy for everything pumpkin spiced in the fall. However, I do like changing my recipes and diet as the seasons change and with pumpkins and squashes in season, I will try to get them in my diet as often as possible. I have been making a lot of banana breads this year and I have enjoyed tasting all of them. I may have to do a “best of” recipe, combining everything that I love from each recipe. From this one I’d definitely take the cinnamon sugar topping which adds a great crunch.

Tips:

  • You can make cinnamon sugar by adding 3 teaspoons of ground cinnamon to a 1/4 cup of white sugar. Store in an airtight container and use on toast and in baking recipes.

  • I don’t normally keep pumpkin pie spice in my cupboards, so I make it when I need it: Combine 1 teaspoon of ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves.

  • If you don’t like the taste of coconut oil, you can substitute an equal amount of melted butter.

  • The bread will keep for up to 4 days on the counter or wrap and store in the freezer for a few months.

Pumpkin Banana Bread

Makes 2 loaves

PREP 15 minutes

COOK 45-55 minutes

INGREDIENTS

3 medium ripe bananas, mashed 

1 cup canned pumpkin puree

3/4 cup melted coconut oil

2/3 cup maple syrup

3 large eggs, at room temperature

1 tablespoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 cup semi-sweet chocolate chips

1/4 cup cinnamon sugar

INSTRUCTIONS

  1. Preheat your oven to 350 degrees.

  2. Lightly grease 2 loaf pans.

  3. In a very large mixing bowl combine all your wet ingredients- bananas, pumpkin, eggs, coconut oil, maple syrup and vanilla. Mix well.

  4. Then add all your dry ingredients- flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Again, mix well.

  5. Add in your chocolate chips and gently stir until they are well distributed.

  6. Evenly divide the batter between your two loaf pans. I take a 1 cup measure and place a cup in each until it’s filled up.

  7. Sprinkle the cinnamon sugar on top of both loaves.

  8. Bake in the oven for about 45 minutes, or until the center is set. If you are using a thermometer, the bread should reach 200 degrees when cooked.

  9. Allow the bread to cool in the loaf pan on a wire rack for at least 30 minutes before cutting into it.