Pumpkin-Banana-Bread

October 27, 2020 | Bakery

easy-pumpkin-banana-bread

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Don't focus on how much you eat. Focus on what you eat. (Anonym)

A seasonal recipe for a healthy and tasty bread with pumpkin and banana. 

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easy-bananabread-with-pumpkin

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healthy-banana-pumpkin-bread
healthy-banana-pumpkin-bread

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Ingredients:

for 1 loaf pan (20 cm)

300 g pumpkin (hokkaido)
250 g wholemeal wheat flour
100 g ground hazelnuts
2 teaspoons aluminium-free baking powder
1 teaspoon cinnamon
2 ripe bananas
2 eggs
100 g yoghurt
120 ml rapeseed oil
   
  loaf pan (20 cm)

Prep time: 20 minutes + time to cool down

Bake time: 50-55 minutes

Instructions:

  1. Preheat the oven to 180 °C (top and bottom heat).
  2. Wash, dice, cook and puree the pumpkin and let it cool down.
  3. Combine the wholemeal wheat flour, ground hazelnuts, aluminium-free baking powder and cinnamon.
  4. Add the bananas, eggs, yoghurt and rapeseed oil and mix all ingredients with a mixer or a food processor.
  5. Add the pumpkin puree and mix well again.
  6. Line a loaf pan with baking paper, add the batter and bake for 50-55 minutes.
  7. Let the bread cool down and enjoy.
healthy-banana-pumpkin-bread

Tips (to exchange) and tricks:

  • Use Greek yoghurt instead of yoghurt.
  • Use ground almonds instead of ground hazelnuts.
  • Exchange wholemeal wheat flour for wholemeal spelt flour.
  • If you don’t like pumpkin, you can use sweet potatoes.

This recipe is…

  • … suitable for freezing.
  • … perfect to go.
  • … changeable.
  • … vegetarian.
  • … quick & easy to make.
  • … homemade.
  • … suitable for breakfast, lunch and/or dinner.
  • … without refined sugar.

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