Kids sleeping over, out of cereal, low on eggs… what’s a mom to do for breakfast?
I knew I had a can of pumpkin and 2 old bananas in the freezer, so I started Googling recipes that would accommodate 2 bananas, 1 can of pumpkin, and only 2 eggs.
Here’s what I found: Scary Good Pumpkin Banana Bread Recipe
This was a really easy recipe, with 2 bowl and 2 spoons and 2 loaf pans. And it earned a YUM! from both myself and the teenage girls. Here’s how I made it:
- 2 mashed ripe bananas
- 1- 15 oz can pumpkin puree
- 1/4 cup oil (I used EVOO)
- 2 eggs
- 1TB liquid sugar (agave, honey, etc.)
- 2 cups flour (I used 1-3/4 C whole wheat flour and 1/4 C corn meal)
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1 tsp cinnamon
- 1/3 C semi sweet chocolate chips
- 1/4 C hazelnuts
Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan (or 4 mini loaf pans) with nonstick cooking spray. (I use canola oil and wipe out the excess.)
Stir mashed bananas, pumpkin puree, oil, eggs and liquid sugar of choice in a large bowl. Beat with an electronic mixer on low speed if you had a hard workout that morning.
Place flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Gradually add flour mixture to liquid mixture and beat until just moist.
Pour batter into loaf pan. I wish all pans were printed with their size on the bottom! I made one long loaf (10×4″?) for the kids and topped it with the chocolate chips and just a few hazelnuts, and poured the rest in an 8×4″ (it was kind of low, but it was just for me) and topped with just hazelnuts.
Bake until toothpick placed in center comes out clean.The chocolate chips didn’t melt, but got melty, so they squished when you but into them.
Cook Time: 1 hour for one loaf, or 40 minutes if using mini loaf pans
For a beverage treat, I put apple juice in mugs and microwaved for 1:12 to make a fast cider.