Pumpkin-Ginger Banana Bread

As I scrolled through my morning blogs on Sunday morning while sipping coffee, I suddenly had the urge to make something delicious that embodied the autumn weather we're in right now. When I pictured it, I imagined something moist with ginger and pumpkin puree, so I went to work researching a simple recipe I could whip up quickly and throw into the oven.

I used this recipe as a jumping off point- and a substitution of coconut oil for canola oil added even more subtle flavor.

It was warm and fragrant, and became more and more delicious every day. I highly recommend you eat it on a lazy Sunday afternoon with no agenda. (It would also be fantastic with some slivers of dark chocolate.) I can only imagine what fresh or crystallized ginger would have done.



Pumpkin-Ginger Banana Bread: 

2 mashed ripe bananas 

1 cup pumpkin puree

1/4 cup virgin coconut oil

2 eggs 

2 cups flour (I did one cup of white, one cup of wheat)

1/2 cup rolled oats 

1 tsp baking powder

1/2 tsp baking soda 

1/2 tsp salt 

2/3 cup sugar 

1/2 tsp nutmeg 

1/2 tsp ground ginger 

1 tsp cinnamon 

Preheat oven to 350 and spray a loaf pan (or 4 mini loaf pans) with non-stick cooking spray or oil. Place mashed banana, pumpkin puree, coconut oil, and eggs in a large bowl. Beat with an electronic mixer on low speed. In a separate bowl, mix the flour, oats, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in  and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist (don't over-mix!). Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean. 

Serve with a generous pat of butter and enjoy.