Yummy Clean Eating Pumpkin Spice Banana Bread
I know that this isn't exactly the right time of the year for pumpkin spice, but we're currently trying to clean out our freezers, and I just happened to have three bags of homemade pureed pumpkin that needed to be used. The first things I thought of when I saw those bags of pumpkin yumminess were banana bread and cookies, but not just any plain old pumpkin banana bread and cookies...pumpkin spice!
Pumpkin is delicious, don't get me wrong. I use it in a variety of breakfast, dinner, and even dessert recipes. Sometimes I use it to give a recipe some more moisture, and sometimes it's used to replace something I don't have, like an egg, or sour cream. But as delicious as pumpkin recipes are, there's just something that some added spice does to give a recipe a real kick. That's what sounded so good when I was imagining what I was going to make with my pureed pumpkin.
Most recipes using pumpkin spice that you will find online suggest using 1/2 to 1 teaspoon of spice, but how are you supposed to taste any of it amidst a couple of cups of flour and a cup of pumpkin?? So I use 3 teaspoons in mine. Feel free to even add another if you really like to taste your spices. You may be worried about your kids and their more tender taste buds when considering using pumpkin spice, but just know that my kids (1 and 4 years old) wolfed down both loaves of this amazing banana bread before I hardly had a chance to enjoy it myself.
I'm so glad that I decided to make two loaves. I know the stomachs in this house and knew I wouldn't get any if I hadn't made two. The cookies came out amazing, as well! Let me show you how easy this banana bread was to make so you can whip some up for yourself!
- 2 eggs
- 1 cup pureed pumpkin
- 2 ripe bananas
- 1 teaspoon vanilla extract, homemade preferred
- 3 teaspoons pumpkin spice, homemade preferred
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pink Himalayan salt
- 2 cups whole wheat flour
- 3/4 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1 cup chopped walnuts or pecans
- Preheat your oven to 350 degrees F and line your loaf pan with some parchment paper.
- In a large mixing bowl, add your ingredients one at a time. This time, I started with all of my wet ingredients.
- It really doesn't matter what order you mix everything in, as long as you get everything in the bowl. I find if I go in order, I don't miss anything.
- Finish off with your dry ingredients, and then your coconut oil.
- The walnuts mixed into the batter and sprinkled on top are totally optional. Some people don't like nuts in their banana bread, and some people couldn't imagine it without nuts. Your choice!
- Pour your batter into your prepared loaf pan and slide it into the oven.
- Bake for one hour, or until a knife slid into the middle comes out clean.
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 4 g||20%|
|Carbohydrates 4 g||1%|
|Sugar 1 g|
|Fiber 3 g||12%|
|Protein 5 g||10%|
|Cholesterol 1 mg|
|Sodium 3 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
If you enjoyed this recipe, you'll also want to give my Pumpkin Spice Snickerdoodles a shot, and I would be remiss if I didn't also suggest my Homemade Pumpkin Spice Donuts. The last ones obviously aren't cookies, but they were so easy to make using my mini bundt pan and go well with every other dish in the fall and winter seasons.
One thing that's really special about all of my pumpkin dishes is that I use fresh pumpkins that we grow or buy in the fall season and bake up when the season is over. In fact, I really like going around and collecting pumpkins from all of my friends and neighbors that they are just going to throw away once December arrives. I end up collecting 50 or so pumpkins to cook, freeze, can, make into wonderful creations, and even dehydrate throughout the winter and into the new year.
Without the extra salt, sugar, and preservatives, this pumpkin is pure, very healthy for you, and delicious! It's not usually as dark orange as the canned variety, unless you get just the right kind of pumpkin, but it tastes even better, and most people just throw them away. This next fall season, I challenge you to give cooking your pumpkins a shot for some truly yummy pumpkin dishes.
Growing your own is a great hobby, as well. Your kids get to see the entire pumpkin life cycle throughout the spring, summer, and fall, can make jack o' lanterns with them, and can then cook them up into yummy dishes. What a fantastic lesson they provide, and then everyone gets to enjoy the reward at the end. Just one pumpkin vine can give you up to 20 pumpkins if you choose the right variety and take care of it. And we have always grown ours in pots in the backyard.
Even if all you do is buy some canned pumpkin and give this bread a shot, it's well worth it. Enjoy!
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© 2019 Victoria Van Ness