Pumpkin Banana Bread

Another easy quick bread marries the flavor of pumpkin with the tropical flavor of bananas. Here is my favourite recipe that combines the two into a delicious pumpkin banana bread. Adding in some walnuts and sultana or cranberries will definitely amp up the nutrition value. Personally, i love to serve it up with a dollop of fresh cream or butter and a cup of coffee or chai tea.

A big thank you to my friend, Patricia Loftus for printing this recipe for me 3 years ago.

Ingredients:

• 125g self raising flour
• 75g wholemeal self-raising flour
• 1/4 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 teaspoon salt
• 80g dark brown sugar
• 100ml olive oil
• 60ml low-fat natural yogurt
• 2 eggs
• 220g grated pumpkin
• 1 big ripe banana (mashed)
• 40g chopped walnuts or pecans

Method:

1. Preheat oven to 180C. Grease and flour a 14 x 22cm loaf tin or line with nonstick baking paper.
2. Sift together flours, bicarbonate soda, ginger, nutmeg, cinnamon and allspice into a large bowl.
3. Add in sugar, mix to combine.
4. Place oil, yogurt and eggs in a separate bowl. Whisk to combine.
5. Pour into the flour mixture. Beat with electric mixer for 1 minute.
6. Stir in pumpkin, banana, sultana and walnuts.
7. Mix to combine.
8. Pour batter into prepared loaf tin.
9. Bake for 50 mins - 1 hrs or until cooked when tested with a skewer.
10. Stand in tin for 5-10 mins.
11. Turn loaf onto a wire rack to cool before slicing to serve.