Pumpkin Banana Bread

I’ve been eating this all day, err day.

Actually I’ve been eating this for breakfast. Occasionally.

BUT! It’s really quite good and the texture is fantastic. This bread came to be because I bought a tin of canned pumpkin and a jar of pumpkin spice. I made a pumpkin latte and then stared at both ingredients and realized I had made a fatal error in judgment and was not going to be able to finish either. Ever.

I also realized I had greek yogurt in the fridge because I had been on a smoothie making frenzy over the weekend and decided I needed to use that up. And all the bananas I froze for the smoothie making frenzy. I found this bread online and voila!

1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1/2 tsp cinnamon
3/4 cup brown sugar
1 cup pumpkin puree
2 bananas
2 eggs
1/2 cup greek yogurt
1 tsp vanilla extract

Preheat your oven to 175 degrees celcius.

Mix the flours, baking powder, baking soda, salt, cinnamon and pumpkin spice in a bowl.

Whisk the brown sugar, pumpkin puree, bananas, eggs, yogurt and vanilla extract in another large bowl. Mash the bananas separately, first.

Mix the dry ingredients into the wet ingredients.

Pour the mixture into a greased 9×5 inch loaf pan. Bake for 55 minutes.

Toothpick/knife will have a bit of gunk on it but its fine.

*This bread isn’t very sweet so I like to spoon a tsp of maple syrup on it and let it soak in before eating.
**Adapted from Closet Cooking.