Emotional Support Sisters

Banana Pumpkin Bread

I just realized neither Amelia nor I have posted this week, and I haven’t had time to formulate a post, so I’m going to share a recipe I created all on my own, and that I’m quite proud of. It’s also a recipe that I have never tried because I made it after I started keto and my husband started intermittent fasting. I made it because we had too many bananas now that my husband and I aren’t eating them daily. I also wanted a yummy, low added sugar, higher nutrient snack for my kids

5-7 over ripe bananas
1 pumpkins worth of puree or 1 can pumpkin puree
⅓ cup sugar
½ cup oil of choice (I use liquid/melted coconut oil or butter)
8 eggs
1 TBS cinnamon (my family is big on cinnamon, you can use less)
1 tsp ginger
1 tsp nutmeg
1 tsp cloves
2 tsp salt
1 TBS lemon juice
6-8 cups flour (because I use fresh pumpkin this amount varies depending on the size of my pumpkin and the amount of bananas)
1 TBS baking soda
1 TBS baking powder
1 package chocolate chips
Optional add ins
1 scoop of your favorite protein powder
Nuts of your choice ( if you are crazy)

Preheat oven to 350 Fahrenheit (If you forget this step that’s ok. I throw it in in a cold oven sometimes and it all works out)

Grease 3 bread pans, or LOTS and LOTS of muffin tins

In an electric mixer or large bowl mix together the bananas and pumpkin.

Add sugar and oil/butter and mix.

With mixer on add eggs one at a time

Add cinnamon, nutmeg, ginger, cloves, salt, and lemon juice. Mix

Add 6 cups of flour, baking powder, and baking soda, and if using a protein powder, protein powder (yes I just throw it all in, no need to dirty 2 bowls). Mix until just combined. It should look like thick pancake batter. Add additional flour if needed.

Divide into 3 bread pans

Split the chocolate chips  (and nuts if you are evil) across the 3 pans and then mix them in. Because this recipe makes so much batter, if I put the chocolate chips in while the batter is in the mixer  the last loaf hardly has any chocolate chips in it, and that is a crime against humanity (according to my children).

Bake on the middle shelf for 50-60 min if making loaves, and 15-25 min of making muffins.

Let cool in the pan until you can touch it without burning yourself and then get them out of the pan so they don’t sweat and get all mushy. I freeze two loaves of bread, and my family usually eats the first one in a day.

Let me know if you try it and like it. If you don’t like it don’t let me know.

Missy