2 large ripe bananas
¼ cup granulated sugar
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs, beaten
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt
Preheat the oven to 350F. Lightly grease a 9x5inch loaf pan with nonstick cooking spray. Set aside for now.
In a medium sized mixing bowl, mash the bananas then add granulated sugar, brown sugar, and pumpkin puree. Mix until all the ingredients are well incorporated.
Next, add vegetable oil, vanilla extract, and beaten eggs. Mix until incorporated.
In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.
Pour the batter into the loaf pan. Bake the pumpkin banana bread for about 40-45 minutes. Remove the bread from the oven, and cover with aluminum foil. Bake for an additional 10 minutes or until the bread is done. Test to see if the bread is ready by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready.
Remove the bread from the oven and allow it to cool before cutting into the bread.
Serve the pumpkin banana bread warm.
1/2 cup melted coconut oil
1 1/4 cup unsweetened applesauce
1/4 cup milk
1 cup granulated sugar
2 cups flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup Diamond of California Chopped Walnuts or Chopped Pecans
6 tablespoons brown sugar
6 tablespoons Diamond of California Chopped Walnuts or Chopped Pecans
3/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. Set aside.
In a large bowl or measuring cup, whisk together the coconut oil, applesauce, milk, eggs and granulated sugar.
In a large bowl, whisk together the flour, oats, baking powder, baking soda and spices. Add the wet ingredients and the chopped walnuts or pecans and stir to combine. Pour the batter into the prepared loaf pan.
In a small bowl, stir together the topping ingredients until well combined. Sprinkle evenly over the bread batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for 10-15 minutes in the pan before removing and allowing to cool completely on a wire rack.
Wrap tightly in foil and store at room temperature for up to 3 days.
1 1/4 cups applesauce
1 cup white sugar
1/2 cup vegetable oil
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
¾ cup sweetened condensed milk
12oz white chocolate, chopped (or chips)
2-3 tsp ginger, sifted
½-1 tsp cinnamon, sifted
½-1 tsp nutmeg, sifted
Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted.
DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
Immediately add the spices and combine thoroughly.
(Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.