Hi everyone! It’s been a while, I know. I’ve been just a little busy lately. ; ) I thought that life would slow down when we got home from our honeymoon, but that still hasn’t really happened. But hey, I’m not complaining. It has been a blast (and a whirlwind) and I don’t really see things slowing down until the new year. During the month of October, we have two more weddings to celebrate and then we’ll blink and it’ll be time for the holidays! As you can see, all these festivities don’t leave much time for blogging, but I’m doing the best I can. My husband (that’s still so weird to say) comes first and then comes everything else. : )
I know many of you are hoping to hear all the details about our wedding, and I promise I’m working on a post with info about ALL of our amazing vendors, which will also provide lots of deets about the big day (which was perfect in every way, in case you were wondering). The post is taking a little longer than I anticipated — and like I said, life hasn’t allowed me to work on it much — but we had so many people that helped make our day amazing and I want to make sure to give credit to every single one of them. 🙂
In the meantime, I wanted to share the recipe for this delicious pumpkin banana bread, (which has been living on my Breakfast, Snacks & Sweet Treats page for a while). I made it again this past weekend with a few modifications, so I wanted to repost this version because I like it better.
If you know (or follow) me, you know I LOVE to bake, mostly banana bread, or energy bites, or pumpkin-anything around this time of year, but since life has been so crazy, this is the first chance I’ve had to bake in months. It felt so good. Not just baking, but baking in OUR home with all of OUR new kitchen things. Like new mixing bowls and whisks and loaf pans and measuring cups and spoons. Finally having our home feel complete is such an amazing feeling. Some of you might be thinking, “What do you mean finally? You’ve been married for three weeks”. But Ethan bought us this home last March, so we have slowly accumulated a few things over the past 18 months, but for the most part we were holding out for the wedding, so it’s incredibly refreshing to finally have all the things we really need. To everyone who gave us gifts for our wedding, both big and small, please know how much we appreciate every single thing we have been given. From dish towels all the way up to crockpots and knife sets, it’s such a dream to finally have a space that is ours to live together and cook and bake and hopefully create a lot of goodness that will eventually make it to Wellness For The Win. 🙂
Okay, so onto the recipe. First off, it’s super easy and straightforward, but more importantly, it’s damn delicious. Also, it’s not overly sweet, which means you can totally eat it for breakfast and not feel bad about it (hallelujah), and it has chocolate in it, so if you’re having a shitty day, it will be significantly better after one slice of this. Preferably smothered with almond butter or crunchy peanut butter. You know I don’t discriminate against nut butter. ; )
- 2 ripe bananas, mashed
- 1 cup Libby’s pumpkin puree
- 1/4 cup plain or vanilla Greek yogurt
- 2 eggs
- 1/2 cup unsweetened applesauce
- 2 cups whole wheat flour
- 1/2 cup rolled or old fashioned oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup granulated sugar
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
- Dash of salt
- 1/4 cup dark chocolate chips (optional mix-in)
- 1/4 cup chopped walnuts (optional mix-in)
- Purely Elizabeth Pumpkin Spice Granola (optional for topping)
- Preheat oven to 350° F. Spray a loaf pan with non-stick cooking spray. Combine mashed banana, pumpkin puree, Greek yogurt, eggs and applesauce in a large bowl. Mix thoroughly with a whisk.
- Combine flour, oats, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a large spoon.
- Add flour mixture to banana and pumpkin mixture and stir with whisk until just moist. Stir in dark chocolate chips and walnuts if desired.
- Pour batter into loaf pan. Sprinkle Purely Elizabeth granola (or more chocolate chips/walnuts) on top if desired.
- Place loaf pan in oven to bake for 50-60 minutes or until a knife inserted comes out clean. (I would recommend checking around 50 minutes and baking for a few more minutes as needed. All ovens tend to vary slightly!)
This pumpkin banana bread is best when it’s warmed up and smothered in nut butter of some sort, followed by a glass of milk. 🙂 It’s a bomb addition to any breakfast, but it also makes a bitchin’ bedtime snack. Basically, there is no wrong time to eat a slice of this bread.
I hope you enjoy this delicious Pumpkin Banana Bread as much as we do!
Lastly, thank you all for sticking with me throughout the wedding craziness and my long break from blogging; it was much needed, but I hope to be back in a routine of posting at least a couple times a month very soon! If there’s anything specific you’d like to hear about, let me know!
Stay tuned for the wedding post in the next week or two. : )
Shanna Hutcheson, RD LD