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Whole Wheat Pumpkin Banana Bread
Warm cinnamon, ginger, and nutmeg fill the kitchen as these two autumn favorites bake together. Mashed ripe bananas and rich pumpkin puree create an incredibly moist crumb, while whole wheat flour and olive oil give the loaves a hearty texture that won't leave you feeling heavy. It's a simple baking project that yields two generous loaves, meaning you'll have plenty to enjoy right away and another to stash in the freezer for later.
Equipment
- Oven
- Loaf Pan
Ingredients
- ½ cup extra virgin olive oil
- ¾ cup sugar (or ¾ teaspoon liquid stevia)
- ¾ cup packed brown sugar
- 4 eggs
- 1 ½ cups mashed ripe bananas
- 1 ½ cups canned or puréed pumpkin
- 1 ½ cups plain or vanilla-flavored yogurt
- 4 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon Celtic salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 ½ teaspoons nutmeg
Instructions
- 1Beat the extra virgin olive oil, granulated sugar, brown sugar, eggs, mashed bananas, pumpkin puree, and yogurt together in a large mixing bowl until completely smooth.
- 2Whisk the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a separate bowl. Gradually fold this dry mixture into the wet ingredients, stirring just until blended. Don't overmix here, or the bread will become tough.
- 3Divide the batter evenly between two lightly greased and floured loaf pans.
- 4Bake in a 350 degree oven for 45 minutes. The loaves are ready when the tops turn golden brown and a wooden toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before turning out, as this helps prevent the warm loaves from breaking apart.
Notes
- Storage: Keep the cooled loaves in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Freezing: Wrap the completely cooled second loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Tip: Make sure your bananas are very ripe with plenty of brown spots for the best natural sweetness and moisture.