Banana Pumpkin Chia Bread… Oh my!

As much as I love cooking I love baking even more. However the chemistry of it still baffles me so I have never attempted to create my own baked good recipe. Though that has not stopped me from substituting and adding ingredients. People always seem confused as to how I can bake with no eggs. It’s not about content, it’s about consistency. That is why mashed bananas and applesauce do the trick so nicely. I have learned this through the countless cakes, cupcakes, and cookies I have made. It got me thinking pumpkin puree should have the same effect. I am obsessed with anything pumpkin by the way. To give credit where credit is due I took the “Fat-Free Banana Bread” recipe from the Vegan Pregnancy Cookbook and altered it. Also my husband made this, through my guidance, since I haven’t had the energy to do so. Thanks honey bunny! The original recipe is fine but it seemed a little bland. I substituted one banana for pumpkin puree, added chia seeds (those little seeds are full of benefits if you didn’t already know that), and threw in some spice for a flavorful punch.

Banana Pumpkin Chia Bread

Ingredients:

3 ripe bananas
about a 1/2 cup of pumpkin puree, canned or fresh
1/3 cup non-dairy milk (we used unsweetened coconut)
2/3 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour (we used King Arthur’s unbleached white whole wheat)
2 tablespoons chia seeds (you can use more or less)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon, or cinnamon sugar blend

Directions:

Preheat oven to 350 degrees F. Lightly grease a loaf pan.
Mix together the bananas, pumpkin, soymilk, sugar, and vanilla until smooth and creamy.
In a separate bowl, combine the flour, chia, spice, baking powder, baking soda, and salt.
Combine the flour mixture with the banana mixture just until smooth.
Spread batter in loaf pan and sprinkle the top with cinnamon. Bake for 55 minutes, or until a toothpick inserted in the middle comes out clean.

We baked it for the full 55 minutes and it turned out perfect with a crispy crust and super moist on the inside. If you have more pumpkin and want to use it go ahead, just keep it to about 1/2 cup puree per one banana. I think this ratio worked out pretty well. Neither the banana or the pumpkin overpowered the other. It was deliciously balanced. I think I’ll have another piece right now.