This recipe is pretty healthy since I put no butter and just 1 cup of organic brown sugar. This is perfect with a cup of ginger tea that I’ve posted on my last post. Actually, we will put 1tsp of the ginger that we made the last time! This bread has richness of pumpkin flavors, natural sweetness from banana and also a tint of ginger kick!
What we need (details below)
I love to eat a steamed or grilled kobocha squash itself. Kobacha squash is known for its sweet flavors and health benefits. It has lots of Vitamin A, B, C and also plenty of fibers. This is actually one of the best diet food
Clean and steam the kobacha squash until your folk enters its skin smoothly. Wait for the hot steams go away for a few minutes and peel off the skin and gather all beautiful orange flesh! (When I just eat steamed kobacha squash, I also eat the skin because it is healthier and tastier)
Cut 3 well ripe bananas into small pieces
Smashing time!
In the other bowl, mix all the dried ingredients
In the third ball, mix 1 cup of brown sugar and 2 large brown eggs. Add 1tsp of ground ginger that we made the last time to give a nice ginger kick. If you didn’t make the ground ginger in sugar last time with us, you can either skip this or substitute with ginger powder. Then pour the mashed kobacha squash and banana into the bowl. Mix all together (except the dried ingredients) until they become even texture like the picture above
Pour above mixture in to the dried ingredients and stir well
I put the batter in the fridge for 3-4 hours and bake for 1 hour at 350 ºF (176 ºC)
Done!
Isn’t the color so beautiful? Outside is caramelized dark brown and inside is pumpkin orange color! Perfect fall color
A slice of this pumpkin banana bread goes well with a cup of tea.
I’ve chosen Chinese Oolong tea this time but you can make the ginger lemon tea from our last post or black (red) tea will go well with this, too
So soft and moist inside
I like to have 1-2 slices of this pumpkin banana bread in the morning since they aren’t too sweet. If you want sweeter tastes, add 1/2 cup of sugar or 1/2 cup of applesauce
My breakfast with a slice of pumpkin banana bread with a cup of tea
(Rou Gui Rock Tea - Wuyishan Oolong tea, Fujian, China)
Enjoy and stay warm!
- 3 ripe bananas, mashed
- 1 cup brown sugar
- 2 eggs
- 1½ cup kobacha squash, mashed
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ginger preserved in sugar (from the last post) or regular ginger powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- Steam kabocha squash and peel the skins off
- (a) In a bowl, mix eggs, sugar and ground ginger in sugar until smooth
- (b) In another bowl, mash well ripe banana and peeled squash
- (c) In a large bowl, mix all the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon)
- Add (a) into (b) and mix until well blend
- Add ½ of (b) into (c) and stir. Add the rest and blend until it brings out even color and texture
- sit for 3-4 hours in fridge
- Preheat the oven to 350 degrees
- Bake for 1 hour and serve with the ginger lemon tea!
adidas nmd says
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Avril Chais says
Hey there, Could I export your own picture and usage that on my personal blog?
Ho Avril, yes as long as you write where they are coming from (my blog!) 🙂