Monday, February 2, 2015

Cinnamon Swirly Banana Pumpkin Bread

      With our move coming up, I thought I would clear out the bananas I had stocked up in the freezer.       I usually do just a simple banana bread, but decided to try a new recipe.  So here ya go...

Recipe from The Messy Baker

What you need:

2 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
3/4 cup pumpkin puree
2 ripe bananas
3/4 cup brown sugar
4 TBsp unsalted butter (melted)
1/3 cup plain or vanilla Greek yogurt
2 large eggs (room temperature)
1 tsp vanilla
1 cup pecans (toasted and chopped, optional)
1/4 cup sugar
1 tsp cinnamon

How to make it:

Preheat oven to 350˚F.
Grease and flour a 9x5inch loaf pan.
In a small bowl, sift the dry ingredients together.
In a large bowl, add the pumpkin puree and bananas, mash together with potato masher.
Add the brown sugar, melted butter, and yogurt, whisk to combine.
Add in the eggs and vanilla, whisk to combine.
Fold in the dry ingredients into the wet ingredients until well combined.
Fold in optional pecans.
For the cinnamon swirl, stir together the sugar and cinnamon.
Add half of the batter to the pan, top with the cinnamon swirl mixture.
Top with the remaining batter and place in the oven.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let cool, before turning out on a wire rack to finish cooling.
Slice it up and ENJOY!

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