I have shared this many a time. I am not a great cook, but I am a smart cook. I am always looking for ways to use the same ingredients or recipe a different way. This week I had some really sad pumpkin I discovered in the back of our fridge. I cut the real yully bits off, and roasted the better bits in big chunks. At the time, I didn’t know how I was going to use it. After I got it out of the oven to cool, I started doing my weekly meal preparation. This always includes making my new and improved Lazy Bones Banana Bread for a breakfast meal with leftovers for the lunchbox. As I started to make it, I wondered how it would go with pumpkin in it. A quick google search showed other people had made foods with banana and pumpkin, so it appeared the flavours must go ok together. So I tweaked the Lazy Bones Banana Bread recipe to incorporate pureed roast pumpkin, and this delicious Pumpkin and Banana Bread was born. Our 6 yo son told me it was “wicked”. That’s a good sign. Unfortunately, I didn’t have time to get Israel to photograph it properly, so I’m sorry you’ve got just my iphone snap for this recipe.
My new and improved Lazy Bones Banana Bread recipe is one of favourites on our website. I hope you enjoy this new twist to the recipe as much as you love the original.
- 2 ripe bananas
- 1/2 cup pureed roast pumpkin
- 1/2 tspn vanilla powder
- 1 cup yoghurt
- 2 tblspns maple syrup
- 2 cups self raising flour (I used Orgran Gluten Free)
- 1/2 cup LSA
- 1 tspn baking powder
- pepitas and coconut flakes (optional but good to sprinkle over the top)
- Pre-heat the oven to 180 degrees
- Grab a big bowl and mash the bananas roughly in the bowl
- Add in the pureed roast pumpkin and mix well
- Add vanilla powder, yoghurt and maple syrup – mix well. I use a fork to mix this
- Add in the flour, LSA and baking powder. Mix with the fork again – just enough for the ingredients to be combined
- Pour into a prepared loaf / bread tin (I sprayed mine lightly with coconut oil and dusted with a bit of flour)
- Sprinkle top with pepitas and coconut flakes
- Cook in oven for 40-50 minutes until brown on top and a skewer comes out clean when inserted in the middle
- Allow to cool before removing from the pan
Storing and freezing
Slice and freeze in bags for individual serving. Defrost and toast, and serve with fruit, nuts and yoghurt for breakfast.
This recipe could be made lunchbox safe by replacing the LSA with another flour such as rice flour or all self raising flour.
Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.