Pumpkin Banana Bread

Whether it’s coffee with a neighbor, a slow weekend breakfast, or an after school snack with your kids…

The next time you’re looking for a delicious fall snack to pair with coffee, weekends, or kids, might I recommend making this [healthier-than-normal] Pumpkin Banana Bread recipe? It’s a family favorite and I got everything I needed for it from Corner Market in Fondren– another family favorite!

PUMPKIN BANANA BREAD

WHAT YOU NEED:
For the streusel topping:
• 1/4 cup chopped pecans
• 1/4 cup pumpkin seeds
• 1/4 cup brown sugar
• 3 Tbl. chilled butter, chopped
• 1/2 tsp. cinnamon
For the bread:
• 3 cups whole wheat flour
• 1 cup oatmeal
• 1 cup stevia in the raw
• 2 ripe bananas, mashed
• 2 tsp. baking soda
• 2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. nutmeg
• 1 15 oz. can of pumpkin
• 1/4 cup plain greek yogurt
• 3/4 cup honey or maple syrup l
• 1/2 cup coconut oil
• 2 tsp. vanilla
• 4 eggs

WHAT YOU DO:
1 Preheat oven to 350 degrees.
2 To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
3 Combine flour and the next nine ingredients (flour through nutmeg) in your largest mixing bowl; stir well. Make a well in center of mixture.
4 Combine the pumpkin and next six ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.
5 Spoon batter evenly into two 9 x 5-inch loaf pans coated with cooking spray; sprinkle half of the topping on each loaf.
6 Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Allow it to cool, then ENJOY!

I recommend enjoying a warm slice with some cream cheese and jelly, or toasted with butter, or with a cup of coffee, or just plain…. So basically, I recommend eating this bread! 😆 I hope you love it!