Breakfast

white pumpkin + banana bread

It is MY season dudes! Black cats, goblins, hocus pocus and all of that. While I’ve had some hurdles in the decorating department (we’re going through a slightly wacky front porch remodel), I’m trying to ensure my spooky heart still celebrates the season as much as possible – hence figuring out where I can eat pumpkin at every turn.

I adore banana bread so I thought I’d throw a pumpkin up in there and see if it worked out. Hey, hey – it did! The white pumpkin was really mellow but gave a lovely hint of pumpkin flavor and also made the bread really moist.

I thought this recipe was fab as is, but I am excited to iterate on this initial recipe and throw in some nutmeg, or walnuts, maybe a lil’ cinnamon, or even let’s get wild and add ginger? This is just my first take so feel free to riff where you want to! πŸ˜€

And of course tis the season to use my beloved Nordicware skull pan. I’m obsessed! BOO!

What are you all cooking up this autumn? I’d love to hear what your favorite fall recipe is, so share with me below in the comments. πŸ™‚

I hope you enjoy this recipe!

Ingredients
1 2 lb white Lumina pumpkin, roasted or about 1 3/4 cups roasted pumpkin flesh
1 tbs olive oil
1/2 cup butter, softened
1 cup sugar
2 beaten eggs
2 overripe bananas
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
spritz cooking spray

Preheat the oven to 350 degrees. Cut the pumpkin in half from top to bottom. Scoop the seeds out of each side of the pumpkin, then brush olive oil onto the edges of the flesh that will face down on the baking sheet. Place on a baking sheet and bake for 45-50 minutes until the pumpkin is tender.

Remove the pumpkin from the oven and scoop out the cooked pumpkin into a food processor. Add the bananas and pulse until you have a purΓ©e. Set aside.

Cream together the room-temperature butter and sugar in a mixer, then add the eggs and the banana + pumpkin purΓ©e and mix until well combined. Add vanilla and mix again.

In a separate bowl, mix together the flour, baking powder and salt.

Slowly add the flour mixture to the mixer with the pumpkin & banana and mix until just combined.

Spray the hopefully spooky pan you’re using with cooking spray, pour the mixture into your cake pan and pop in the oven to cook until just golden. In my cakelet pan, this took about 35 minutes, but a loaf pan may take up to 55-60 minutes.

Remove from the pan and let cool on a cooling rack for 10 minutes before serving. Delish as is or with a little shmear of buttah!

Advertisements

6 replies »

  1. Very cool! Love those molds! This is my season also, mostly for the weather. Halloween used to be my favorite but my kids are grown and gone, and with living in the country we get no trick or treaters. I really miss it. I need to find this white pumpkin variety – I’ve never heard of it!

    • I love the cold weather too! πŸ™‚ We get over 100 trick or treaters, so I always have to stock up! I was honestly surprised about the white pumpkin – but it was in my local grocery store in the produce section, marked as a “pie pumpkin” – totally new to me too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.