Nutritious+Delicious Pumpkin Banana Bread:

Dear Margaret,

OMG your honeymoon looked amazing.. I will definitely add Bora Bora to my list of places we "need" to go:) 

I love this time of year, partly because of all the pumpkin/cinnamon/nutmeg scents and foods that consume our nation...much of which is (sadly) very unhealthy.. which is why I wanted to share with you this delicious and healthy Pumpkin Banana Bread I made the other day. I found the original recipe from the amazing Bethenny Frankel and just made some adjustments like adding banana for moistness. Not only is it made with all natural ingredients, melt in your mouth, and fill up the room with Fall sweetness, it also has a lot of protein and fiber. This will be a season staple for sure!

xoxo,

Kara

Ingredients:

• 1 cup(s) of raw sugar
• 4 tbsp. of butter, room temp
• 2 large eggs
• 1/4 tsp. of pure vanilla extract
• 1 can pumpkin puree
• 1 tbsp. of unsweetened almond milk
• 3 tbsp. of Fage 2% plain Greek yogurt
• 3 tsp. of ground cinnamon
• 1 tsp. natural pumpkin pie spice
• 2 cup(s) of oat flour (original calls for whole wheat flour.. I only had oat)
• 1 tsp. of baking powder
• 1 tsp. of baking soda
• 1 tsp. of salt
• 1 ripe banana, mashed (optional, but amazing:)
• 
  

Steps:

1. Preheat the oven to 325 degrees F. Using Pam, lightly spray a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla extract.
3. In a medium bowl, mix the pumpkin, mashed  banana, milk, yogurt, cinnamon, and pumpkin pie spice. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the pumpkin mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake 1 hour 10 minutes to 1 hour 20 minutes, until a toothpick inserted in the center comes out clean (I did 1 hour 15 minutes and it was still very moist/gooey in inside.. but I like that way, so depends on your preference). Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.