Pumpkin Banana Bread - Because Fall

Fall is here, friends!! And you know what that means....PUMPKIN EVERYTHING. Basic of me, I know, but I'll own in. Pumpkin is gooood. To celebrate the season, I wanted to share a recipe I came up last week. I had some overripe bananas and, instead of traditional banana bread, I made pumpkin banana bread. I tried to make it as healthy but tasty as possible, so it's bursting with flavor but there's no cane sugar or oil. And your house is going to smell ahhmazing. A win-win-win, in my book.

Pumpkin Banana Bread 

Dry Ingredients

• 1 1/2 cup white whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup old fashioned oats
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon each: cinnamon, ginger, pumpkin pie spice
• Optional: 1/2 cup chopped walnuts, chocolate chips

Wet Ingredients 

• 2 mashed overripe bananas
• 1/2 cup canned pumpkin
• 1/2 cup applesauce
• 2 eggs
• 1/2 cup pure maple syrup or honey
• 1/3 cup milk of choice (I used vanilla oat milk)
• 2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees. Grease a loaf pan (I used a cast iron skillet because my pan is MIA). This would make yummy muffins, too.
2. Beat all wet ingredients on medium speed in a large bowl, and hand-stir dry ingredients in a medium bowl.
3. Slowly mix in dry ingredients to wet ingredients. Once mixed, fold in optional add-ins.
4. Pour batter into pan and bake for approximately 30 minutes (the cast iron skillet took 20 minutes). It will be done with golden brown and the center bounces back when gently pressed.

Enjoy!