I’m having one of those days where I feel like I’m being punk’d by my co-workers. My initial reaction was to throw my hands up and get back in bed. After deleting all of the massive documents I’ve been working on and yelling a few key expletives, of course.
I got as far as the expletives and then spotted a couple of past-their-prime bananas out of the corner of my eye. Baking was a better idea, and what better way to take out a little frustration than by using way too much force to mash bananas? I can only hope no one saw this through my kitchen window. Scary.
I decided to get a little creative and thought I could cut down on the oil by subbing in some applesauce. Only, I didn’t have any. [enter another expletive]
What I did have was an odd amount of leftover canned pumpkin in my fridge, so into the batter it went. Molasses? Sure, why not! How about coconut oil? Perfect.
It’s an unusual take on banana bread for sure, but I found that I actually couldn’t taste the pumpkin at all. And the texture of this bread? Very moist and satisfyingly dense. Ideal for a chilly day or a near mental breakdown.
- 2 Large, Very Ripe Bananas
- ¼ C. Brown Sugar (or sugar of your choice)
- ¼ C. Coconut Oil, Melted (canola would also work)
- ¼ C. Pumpkin Puree (or applesauce)
- 1 Tbs. Molasses (optional)
- 1 C. All Purpose Flour
- 1 C. Whole Wheat Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Cinnamon
- ½ Tsp. Sea Salt
- Pre-heat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.
- In a large bowl, mash the bananas until very few lumps remain.
- Add the sugar, oil, pumpkin (or applesauce), and molasses, if using. Whisk to combine.
- Sift in flours, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.
- Transfer batter to loaf pan and bake for 30-35 minutes. A knife inserted in the center should come out clean when it’s done.
- Allow to cool slightly (if you can!) and enjoy with a little of your favorite buttery spread.