I’m a lemming. I’m joining in on the pumpkin craze.
Squash is just so dang versatile as a food (and a decoration!). Granted I’m not a huge fan of pumpkin pie and I’ve never had a pumpkin spice latte *gasp*! <– The only reason though is that I’m worried it’ll be as awesome as everyone makes it out to be and then my $1.85/day tea habit will turn into a $3.85/day latte habit.
Have I told you about my dog? This is relevant.
She’s a rescue. She is afraid of light (for real), her weird fur broke 2 Dyson Animal vacuums, and she has unbounding love for bananas.
If you have a banana then you are the love of her life. She practically drags my husband out of bed before 6 a.m. so that he’ll eat his breakfast banana (most of which goes to the dog). Needless to say we don’t usually have extraneous bananas lying about.
Bizarrely, we had 3 bunches of bananas that all went from green to black at the same time (don’t you hate when they do that?!). In that same week I bought a can of pumpkin on a whim hoping to come up with some higher purpose for it, which, obviously, I found!
Who needs candles when you can make this bread??!
Seriously, why spend $20 on a pumpkin pie scented candle when you can pop this bread into your oven? Soooo much better AND you can eat it. That’s a win-win in my book!
I love this bread because the first day you bake it the pumpkin and spice flavors really shine. As the days go on it tastes more and more like banana bread. Plus the bananas and the pumpkin make it super moist. We can rationalize it, go out on a limb, and throw that “healthy” word out there. Pumpkin = vegetable and fiber, right? Boom. Healthy. (minus the sugar…but we’re trying to rationalize over here so don’t rain on our parade).
- 3 ripe bananas
- ½ cup, heaping, canned pumpkin
- 3 large eggs
- ½ cup oil (I use olive oil)
- 1 cup sugar
- 1 teaspoon vanilla
- ½ cup millet flour
- ½ cup brown rice flour
- ¼ cup almond flour (alternately sub with more brown rice flour)
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- Preheat oven to 325 degrees. Lightly grease and (rice) flour a 9x5-inch bread pan.
- In large bowl mash the bananas. Whisk in pumpkin, eggs, oil, sugar, and vanilla. Set aside.
- In small bowl combine millet flour, brown rice flour, almond flour, potato starch, xanthan gum, baking soda, pumpkin pie spice, and salt. Stir into banana mixture until combined.
- Pour into prepared bread pan.
- Bake 1 hour 20 minutes to 1 hour 30 minutes until toothpick inserted in center comes out clean.
- Let cool 10 minutes then invert on to wire rack to finish cooling.