Tuesday, May 15, 2012

Pumpkin Banana "mini breads"

Last summer for some bizarre reason I thought planting about 30 pumpkin plants was a good idea.......For a family of 2 it's alittle much. Let's just say the freezer is still full of pumpkin puree, though with intense pumpkin dessert baking and giving family and friends bags of pumpkin I've got it down to about 18 Cups.

Here is DELICIOUS recipe that was created by taking all the odds and ends of the baking cabinet and throwing it into the mixing bowl...


1 CUP of brown sugar
1/2 CUP white sugar
1/2 CUP vegetable oil
2 eggs
Splash of vanilla
3 CUPS pumpkin puree
1 large mashed banana
1/4 CUP milk
1 3/4 CUPS whole wheat flour
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. clove
1/2 tsp. allspice
1/2 tsp. ginger
1/2 CUP oats
1/3 CUP shredded coconut

Preheat oven to 350*F.
Mix together the sugar, oil, and eggs.
Add banana, pumpkin, vanilla,and milk.
Mix together flour, baking soda and powder, salt, spices, oats and coconut.
Slowly add the dry ingredients to the wet ingredients.
Pour into greased muffin tins and sprinkle with oats.
Bake until toothpick comes out clean, about 20 minutes..
Cool, ENJOY!

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