Pumpkin banana loaf (Print Version)
# Ingredients:
→ Main ingredients
01 -
125 ml of unsweetened applesauce
02 -
125 ml of brown sugar
03 -
190 ml of pumpkin puree
04 -
2 eggs
05 -
3 ripe bananas, mashed
06 -
125 ml of oats
07 -
125 ml of whole wheat flour
08 -
250 ml of all-purpose flour
09 -
1 teaspoon of baking soda
10 -
1 teaspoon of baking powder
11 -
1/4 teaspoon of salt
# Instructions:
01 -
Heat your oven to 175°C and spray two 8 x 4-inch loaf pans with non-stick cooking spray.
02 -
In a large bowl, stir together the applesauce and brown sugar until smooth. Add the pumpkin puree and mix, then beat in the eggs one at a time, making sure each is well combined before adding the next.
03 -
Stir in the mashed bananas and oats. Mix everything together for about a minute until combined.
04 -
Add both types of flour, the baking soda, baking powder, and salt to the bowl. Stir it all together until the batter is nice and smooth.
05 -
Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
06 -
This bread freezes perfectly, making it easy to save for later.
# Notes:
01 -
Make sure the bananas are thoroughly mashed for the best texture.