1 cup smashed, ripe bananas
½ cup canned pureed pumpkin
1/3 cup plain or Greek yogurt
5 Tbsp. butter, melted
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup all purpose flour
½ cup white whole wheat flour*
¼ cup ground flaxseed
¾ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg

Preheat oven to 350 degrees.

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed.  Add granulated and brown sugars; beat until combined.

Lightly spoon flour into dry measuring cups; level with knife.  Combine flour and next 5 ingredients in bowl.  Add flour mixture to banana mixture; beat just until blended.

Pour batter into a 9 x 5-inch loaf pan or muffin tin coated with cooking spray.

For bread, bake at 350 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean.  For muffins, bake at 350 degrees for 15-18 minutes until a wooden toothpick comes out clean.

Remove from oven; cool 10 minutes in pan on a wire rack.  Remove bread or muffins from pan; cool completely.

Optional: Combine powdered sugar and milk. Stirring until smooth; drizzle over bread.
*Use total amount of flour if no white wheat flour is available.

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