As much as I love cooking I love baking even more. However the chemistry of it still baffles me so I have never attempted to create my own baked good recipe. Though that has not stopped me from substituting and adding ingredients. People always seem confused as to how I can bake with no eggs. It’s not about content, it’s about consistency. That is why mashed bananas and applesauce do the trick so nicely. I have learned this through the countless cakes, cupcakes, and cookies I have made. It got me thinking pumpkin puree should have the same effect. I am obsessed with anything pumpkin by the way. To give credit where credit is due I took the “Fat-Free Banana Bread” recipe from the Vegan Pregnancy Cookbook and altered it. Also my husband made this, through my guidance, since I haven’t had the energy to do so. Thanks honey bunny! The original recipe is fine but it seemed a little bland. I substituted one banana for pumpkin puree, added chia seeds (those little seeds are full of benefits if you didn’t already know that), and threw in some spice for a flavorful punch.
Banana Pumpkin Chia Bread
- 3 ripe bananas
- about a 1/2 cup of pumpkin puree, canned or fresh
- 1/3 cup non-dairy milk (we used unsweetened coconut)
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour (we used King Arthur’s unbleached white whole wheat)
- 2 tablespoons chia seeds (you can use more or less)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon, or cinnamon sugar blend
- Preheat oven to 350 degrees F. Lightly grease a loaf pan.
- Mix together the bananas, pumpkin, soymilk, sugar, and vanilla until smooth and creamy.
- In a separate bowl, combine the flour, chia, spice, baking powder, baking soda, and salt.
- Combine the flour mixture with the banana mixture just until smooth.
- Spread batter in loaf pan and sprinkle the top with cinnamon. Bake for 55 minutes, or until a toothpick inserted in the middle comes out clean.
We baked it for the full 55 minutes and it turned out perfect with a crispy crust and super moist on the inside. If you have more pumpkin and want to use it go ahead, just keep it to about 1/2 cup puree per one banana. I think this ratio worked out pretty well. Neither the banana or the pumpkin overpowered the other. It was deliciously balanced. I think I’ll have another piece right now.