Tuesday, November 24, 2015

Greek Yogurt Pumpkin Banana Bread [no butter + no oil]

It's pumpkin season.
And my second bake with pumpkin ever.
(first bake here)

With the overwhelming amount of pumpkin recipes and posts, I had a hard time deciding what I should bake with my left over pumpkin puree.

Pumpkin scones - starbucks copycat recipe..
Pumpkin crumb cakes - i loveee crumbs/streusel..
Pumpkin cheesecakes - with a graham pecan crust..

Pumpkin puree would be a great wet ingredient in creating some moist/tender cakes and breads. Seeing my overripe bananas and leftover Greek yogurt, I decided on this bread that combines the best of everything and can be served anytime of the day. Healthy for on the go breakfast and also indulgent (with the chocolate chips) to be a delicious afternoon snack.

The bread was lightly sweetened with the natural sweetness from one banana, 1/4 cup of maple syrup and 1/4 cup of brown sugar. The spices were well balanced and did not overwhelm the pumpkin and banana flavors. This bread would be great on any Thanksgiving spread.

Greek Yogurt Pumpkin Banana Bread
recipe adapted from Running with Spoons
makes one 9x5" loaf
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. sea salt *used 1/4tsp
2 eggs, lightly beaten
1 large, ripe banana (~1/2 cup mashed)
½ cup pumpkin puree
½ cup plain Greek yogurt
¼ cup (82g)* maple syrup *used 50g
¼ cup (50g) brown sugar
1 tsp. vanilla extract
1/2 cup chopped pecans, toasted
1/2 cup chocolate chunks, semi sweet 
1. Preheat oven to 350ºF, and lightly line/grease a 9x5"bread pan. Set aside.
2. In large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
3. Lightly beat eggs in medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
4. Pour wet ingredients into dry ingredients and stir gently. Do not over mix.
5. Fold in any add-ins you wish to include.
6. Pour batter into pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
*After 45 minutes, cover with a sheet of tin foil to prevent the top from getting too brown.
7. Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

Wet ingredients - before mixing.
Wet ingredients - after mixing.
Wet + Dry + Add ins.
After folding in dry, fold in any add ins!
Nice thick batter.
Ready to bake.
After 60 minutes of baking. 
The texture is soft and tender- thanks to all the good wholesome wet ingredients. The crust was nicely browned and had a chewy texture. The chewy texture pairs well with the soft interiors. 

Taste: 4.5 stars out of 5
Texture: 4.5 stars out of 5

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