The kitchen is chilly in the mornings. The best cure for that is something in the oven filling the air with heat and tasty smells. I have wonderful banana bread recipe, but since I ate the last banana Friday for breakfast, that was out. And my zucchini was frozen rock solid. But I did have can of pumpkin that missed out on being pie at Thanksgiving.
I've always wondered if I could substitute pumpkin for banana in the banana bread recipe and with a bit of tinkering, come out with something edible....
I suspect there might be a tad more than three bananas worth of pumpkin in a 12oz can, but what the heck - bananas come in all sizes, so there had to be some flexibility built into the recipe, right?
- 1 stick butter/margarine, melted
- 3 ripe mashed bananas
- 2 eggs
- 1 tsp vanilla
- 1 cup sugar
- 2 cups flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1/2 cup nuts
Combine butter, bananas, eggs, vanilla and sugar and stir until mixed. Add flour, salt, baking soda and stir together. Add nuts and stir until just mixed. Pour into greased bread pan and bake at 350' for one hour.So... I substituted the canned pumpkin for bananas, added 1 1/2 tsp cinnamon and 1/2 tsp cloves and since I had about a cup of fresh cranberries left over from Thanksgiving, I added those in when I added the nuts.
It makes a pretty loaf - sort of deep orange, with the bright red of the cranberries. I suspect I probably could have added an extra 1/4-1/2 cup of flour, and an hour of baking time wasn't quite sufficient, but an hour and a quarter saw it done. It's definitely best to let it cool in the pan, and it cuts better when it's been chilled in the refrigerator for a while, but all in all I'm pleased with the result, and I think with the extra flour it would even be company-worthy. But possibly as muffins.
Good thing we have all these nice neighbors/relatives that stop by for coffee.