Pumpkin Spice Banana Bread
An easy, inexpensive recipe to use up those bananas that have seen better days. This one doesn't require a mixer, either. Coating the pan is a key step unless you use a silicon baker; I use coconut oil to coat the pan before gently shaking in a little flour to coat the edges. I havesuccessfully made this a couple different types of gluten-free flours. No pumpkin pie spice? See the recipe below. Don't have all the ingredients for the spice mix on hand? Substitute cinnamon or a blend of nutmeg and cinnamon. Makes one loaf, about a dozen slices.
Equipment
- Loaf pan
Ingredients
- 3 or 4 overripe bananas
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter softened
- 3/4 cup light brown sugar
- 2 eggs beaten
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1 tablespoon milk or plain yogurt
Instructions
- Preheat oven to 350º F/180ºC. Grease a loaf pan with butter or coconut oil, then coat the sides with flour. Mash the bananas in a bowl. Sift together the flour, baking soda and salt. Set both aside.
- In a large bowl, mix the softened butter and sugar. Add the eggs, mix again. Then the crushed bananas, spices, vanilla and milk or yogurt and stir well. Add the flour mixture to creamed mixture. Mix just until combined; it should be a bit lumpy.
- Pour into the prepared pan and bake for about 55 minutes or until cooked through. If you use more than three bananas, use a particularly heavy baking pan or utilize a toaster oven, it may need to bake as long as 1 hour and 10 minutes. Let cool before removing from the pan.
- Wrap leftovers tightly and stored in the refrigerator for up to five days.
Notes
You can make your own pumpkin pie spice by mixing the following together. Store in an airtight jar.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 2 teaspoons cloves
- 1 ½ teaspoons ground allspice