I'm feeling quite discombobulated this first week of the New Year, not quite in the groove yet after the long winter break.
And so there is only one thing left to do - bake!
It perhaps has something to do with the oh! so brown bananas that forever seem to stare at me out of the fruit bowl. In fact, it seems that most of my baking involves rescuing bananas. That and half eaten cans of pureed pumpkin.
Now I know that decorum suggests that I shelve all pumpkin related eats with the advent of winter but since when have I ever tried to color in the lines!
So as long as cold weather persists and thank goodness, I have at least a good two months offering such a window of opportunity, I intend to pumpkin away as and when my heart desires.
And quite honestly, though this would be wonderful in autumn, why deny oneself the pleasure of banana, pumpkin, hazelnuts and maple all rolled into one delish loaf this winter's day?
1- 1/2 stick (3/4 cup) softened unsalted butter, 3/4 cup brown sugar, 1/3 cup maple syrup (pure, Grade A), 3 large eggs, 1-1/2 cup puréed pumpkin - homemade or canned, 1-1/2 cup mashed banana, from 2 large over-ripe brown bananas, 1-1/2 tsp pure Vanilla extract, 2-1/4 cups whole wheat flour, 1/2 tsp baking powder, 1-1/2 tsp baking soda, 1-1/4 teaspoon salt, 1-1/2 tsp ground cinnamon, 3/4 tsp Pumpkin spice, 1/4 tsp ground nutmeg, 3/4 cup chopped hazelnuts or pecans, toasted, 1/4 cup turbinado sugar (raw sugar crystals) for sprinkling on loaf
Also required: 9" x 5" loaf pan, parchment paper & non-stick baking spray
Preheat oven to 350 deg F.
Pre-measure all the ingredients and set aside.
Loaf pan: Spray with non-stick spray and line the pan with parchment paper.
Good to know: Do not omit the parchment paper otherwise when you try to remove the loaf from the pan once baked, it will shear at the bottom leaving you with a mess.
If you DO forget to use the parchment paper, upon baking, run a knife around the edge of the loaf and allow the loaf to cool completely, leaving the loaf overnight in the pan to cool. Remove from the pan the next day.
Bananas: Peel the over-ripe bananas and discard the skin & membranes. Mash with a fork to a pulp. Combine with canned or pureed pumpkin.
Hazelnuts: Place in a microwave safe bowl and microwave for 1-1/2 minutes, tossing every 30 seconds until the nuts are a light golden brown. Can also be roasted on stove top in a pan.
- Use a electric stand mixer or a hand immersion blender stick
- In a large bowl or the bowl of the electric stand mixer fitted with a paddle, add the softened butter and sugar. Beat for a few minutes on low-medium setting till fluffly and throughly combined.
- Add the eggs one at a time (discarding shell), combine and add the next one.
- Add the mashed pumpkin, bananas, vanilla extract & maple syrup and thoroughly combine.
- Add the flour, baking powder, baking soda, salt, and all the spices, stirring or beating to combine. Do not over-work the batter.
- Empty the batter in a parchment lined loaf pan (see note above). Rest for 15-20 minutes.
- Bake in hot oven for 55-75 minutes until a skewer comes oout clean when inserted in the center of the loaf.
- Remove from the oven. Cool for 5-10 minutes.
- Remove from the pan, peel away the parchment paper and allow the loafs to cool completely on a baking rack.
Sweet, earthy, rustic and delicious - resplendent with the sweetness of bananas, the richness from the pumpkin, the occasional crunch from hazelnuts and just plain heavenly slathered with buttah!
Recipe for
Wholegrain Banana, Pumpkin & Maple Loaf
Preparation time - 20 minutes
Inactive resting time: 15-20 minutes
Baking time - 60 - 75 minutes
Makes 1 large loaf (9" x 5")
Shopping list
1- 1/2 stick (3/4 cup) softened unsalted butter
3/4 cup brown sugar
1/3 cup maple syrup (pure, Grade A)
3 large eggs
1-1/2 cup puréed pumpkin - homemade or canned
1-1/2 cup mashed banana, from 2 large over-ripe brown bananas
1-1/2 tsp pure Vanilla extract
2-1/4 cups whole wheat flour
1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/4 teaspoon salt
1-1/2 tsp ground cinnamon
3/4 tsp Pumpkin spice
1/4 tsp ground nutmeg
3/4 cup chopped hazelnuts or pecans, toasted
1/4 cup turbinado sugar (raw sugar crystals) for sprinkling on loaf
Also required:
9" x 5" loaf pan, parchment paper & non-stick baking spray
Preparation:
Preheat oven to 350 deg F.
Pre-measure all the ingredients and set aside.
Loaf pan: Spray with non-stick spray and line the pan with parchment paper.
Good to know: Do not omit the parchment paper otherwise when you try to remove the loaf from the pan once baked, it will shear at the bottom leaving you with a mess.
If you DO forget to use the parchment paper, upon baking, run a knife around the edge of the loaf and allow the loaf to cool completely, leaving the loaf overnight in the pan to cool. Remove from the pan the next day.
Hazelnuts: Place in a microwave safe bowl and microwave for 1-1/2 minutes, tossing every 30 seconds until the nuts are a light golden brown. Can also be roasted on stove top in a pan.
Use a electric stand mixer or a hand immersion blender stick
In a large bowl or the bowl of the electric stand mixer fitted with a paddle, add the softened butter and sugar. Beat for a few minutes on low-medium setting till fluffly and throughly combined.
Add the eggs one at a time (discarding shell), combine and add the next one.
Add the mashed pumpkin, bananas, vanilla extract & maple syrup and thoroughly combine.
Add the flour, baking powder, baking soda, salt, and all the spices, stirring or beating to combine. Do not over-work the batter.
Empty the batter in a parchment lined loaf pan (see note above). Rest for 15-20 minutes.
Bake in hot oven for 55-75 minutes until a skewer comes oout clean when inserted in the center of the loaf.
Remove from the oven. Cool for 5-10 minutes.
Remove from the pan, peel away the parchment paper and allow the loafs to cool completely on a baking rack.
Enjoy!
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