Hello there!
I hope you all had a fantastic day. My commute home was a breeze tonight- thank God- there wasn’t a lick of traffic! See there is balance in this great universe afterall. :D
Tonight, I decided, would be a baking night. A night to explore a recipe that I had not explored before. I was in a bread kind of mood. Doughy, sweet, natural bread. And I had some leftover pumpkin to use to boot. I wanted a healthy and wholesome bread, not bread that had 1 cup of oil in it. They. are. every. where. 1 cup? Seriously? 1 cup shortening? Ew.
I am often asked why I bake. I have three answers to that.
1) I have an undeniable sweet tooth.
2) It is a stress release
3) I love, love, love baking for others.
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Recipe: Honey Raisin Banana Pumpkin Bread
By:
I adapted this recipe from Banana Pumpkin Bread found here.
15 min
55 min
70 min
9″x5″ loaf
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/4 cup vegetable oil
- 1 1/3 cups pumpkin puree
- 1/2 cup honey
- 1/2 cup white sugar
- 1.5 cups whole wheat flour
- 1 cup oats
- 1 tsp baking powder
- 1 tsp. baking sode
- 1/2 tsp. salt
- 2 tsp. pumpkin spice
- 2 tsp. cinnamon
- 3/4 cup raisins
Instructions
- Preheat oven to 350F and grease a 9×5 inch pan.
- Mash bananas and stir in eggs, oil, pumpkin, honey, and sugar.
- In a seperate bowl mix together flour, oats, baking soda + powder, salt, spices.
- Add dry into wet mixture and stir until just combined.
- Add raisins. Pour batter into pan.
- Bake for 55 min.
Please note: This recipe was posted before I went vegan, which is why there are eggs in it. I have not yet tried a version subbing the eggs, but if you do please leave a comment and let us know how it goes.
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Sweet Doughy goodness:
Before:
After 55 mins.
Doughy + chunks of raisin and banana = Pure bliss.
With vegan margarine spread:
I rest my case.
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To love and be loved is to feel the sun from both sides.
– David Viscott
that bread looks so good.
I love that picture of you two! Beautiful
that bread looks so tasty, thanks for the recipe! this is going on my “to make ASAP” list!
I love baking too, but I try not to too often. I live on my own and anything I bake will get eaten by me, and me alone! Not that I’d complain, but my waistline might.
THIS looks so YUMMY!! Thanks for posting. :)
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I’m so glad I found this site, I love it!…the pictures make it so much better, thank you for sharing all these recipes!
I saw that I had ripe bananas, canned pumpkin pie filling, and raisins in my pantry so I thought about making Banana Pumpkin Raisin Bread. I googled that and found this recipe, YAY! I told my sister about it and she suggested using Craisins…. I cannot wait to make it.
I made this today for my family with a few substitutions but my kids went nuts. Once I popped it out of the oven my 15 year old son had to have a warm slice right away. One wasn’t enough for him. Next my mom and 14 year old daughter walked in and sniffed the wonderful smell in the house so they also had to have a slice. I joined them and it was fabulous.
I did use Grapeseed oil in place of vegetabla oil.
I also used Agave and Cocunt Palm Sugar Crystals in place of white sugar.
My oats were all blended for another recipe and I had chia seeds blended with the oats.
I had to have a few nibbles while I was preparing dinner- oh so good! Thank you!!!
Tracy
Made this a couple nights ago, it is nice to find a recipe 100% WW that still tastes good.
Just put this in the oven for my bf! He is coming home early from work because of snow storm, the home is going to smell so yummy for when he walks in! :)
Anyway to make this 100% vegan?
That is a tricky one! Youd probably be better off finding a vegan banana bread recipe out there. I’ve done a lot of trials on it but so far nothing im 100% sold on yet (im so picky with my quick breads!)> goodluck
just made this tonight and it is really, really wonderful. To make with what I had on hand I used rice oil, 1 cup white flour with 1/2 cup spelt flour, and I simply forgot to add the raisins…still delicious. Thank you!
Has anyone tried this with a substitute for the eggs? If so, what was the substitute and how much? Thank you!
Jen
I used Egg Replacer to make it for Thanksgiving (I’m a new vegan and haven’t experimented with whole foods egg substitutes). I also substituted garbanzo bean flour for whole wheat since there was a GF guest. I also used dried cranberries instead of raisins, added chopped walnuts, and put it in a round 9″ cake pan. It was delicious! Super moist!
I accidentally left it in the oven for a few minutes longer than I was supposed to, so it burnt a little. But it was still moist on the inside… which makes me wonder if something I did made it too moist and it won’t actually cook correctly in the right amount of time? I’ll try again shortly!
Thanks, Angela!
I made this with agave and flax eggs. It turned out yummy! My non vegan husband said was great! I have loved every recipe I’ve made of yours. You have a wonderful site I’m addicted! I can’t wait to try another recipe!
I just made this recipe with flax eggs, simply because I didn’t have enough eggs on hand! I also used the 2.5 cups flour because I didn’t have enough oats either. Turned out well!
So glad it worked out well for you Meg!!
Just popped this in the oven half an hour ago. Used flax eggs, spelt flour, maple syrup instead of honey and brown sugar instead of white. So far it’s looks yummy!
Why honey? I thought the recipes here were vegan.