Put that pumpkin flesh to good use this Halloween when all the carving is done.
This easy to make, naturally sweetened, nutritious, pumpkin pie spiced banana bread is such a great treat to whip up for the Halloween evening time meaning you get some proper food into you before indulging in some treats.
Tip: You can use precooked canned pumpkin or squash if you want to make this at another time but don’t have any pumpkin-win!
For other pumpkin/squash recipes to use your leftovers in check out my:
–spiced squash loaf cake
–cashew butter squash flapjacks
–mini pecan pumpkin pies
115g (1/2cup) Pumpkin- steamed
3 medium bananas (270g flesh)
2 medium eggs
70g almond butter
1 tsp vanilla extract
50g (1/3cup) buckwheat/spelt flour
2 tsp pumpkin pie spice (see below)
1 tspn baking powder
pumpkin seeds to top
Note: use buckwheat for a gluten free option
Homemade pumpkin pie spice (makes 1 small jar)
-3 Tbsp ceylon cinnamon
-2 tspn ginger
-1 & ½ tsp nutmeg
-1 & ½ tsp all spice
-1/2 tspn ground cloves
1-Preheat the oven to 160C
2-Add the spices for the pumpkin pie spice mix into a small jar then put the lid on and gently shake to mix it
3-Chop the pumpkin into small cubes and steam for 10-15mins until soft then add to a large bowl along with the banana flesh and use a hand blender (or masher if the pumpkin is soft enough) to puree the mix
4-Add in the vanilla, eggs and almond butter then whisk these in
5-Add the flour, spice mix, baking powder and give the mix another good stir until everything is well combined then transfer the mix to a lined loaf tin and sprinkle the top with pumpkin seeds
6-Bake at 160C on the top shelf for 35mins or until a knife comes out clean and allow to cool before slicing
Have a spook-tacular Halloween folks!