Cinnamon Swirl Pumpkin Banana Bread
Stress is real life, and I happen to be an active participant in this dreadful reality on a daily basis… No choice of my own, of course.
Here’s how stress works: 1.) It arrives at the most inconvenient time. 2.) It makes itself comfortable, then proceeds to drag you around by your feet for a few hours. 3.) And, if that weren’t enough, it leaves you tattered with your hair astray, feeling like you’ve just been run over by a Hummer (which is the worst, and dumbest, vehicle ever made).
Here’s a list of things I like to do when stress rears its ugly head:
- Take a jog around the neighborhood- pounding the pavement calms my nerves a bit, and the pretty sights distract me from my thoughts.
- Paint my nails- the pretty colors put me in a better mood.
- Beat some chicken or beef- I get out my meat mallet and take out my frustration on the meat.
- Bake- I bust out my whisk and whip up a sweet treat, then proceed to eat it. This is by far my favorite way to relieve some stress.
I decided to bake you bread, today. It’s a win-win situation. You get bread, and I get to say sayonara to stress. Everybody’s happy!
This bread is good plain, but it’s even better slathered with butter.
Stress? What stress?
I found this bread recipe on Sally’s Baking Addiction, and as soon as I saw it, I knew I had to make it. My family and I loved it so much that I’ve already made it twice.
See that gorgeous dark line running through the center? That’s the cinnamon swirl center, and it happens to be the best part of this bread. The cinnamon sugar mixture caramelizes in the center, creating a sweet, moist center. It’s so good.
I added some pecans for crunch and pumpkin pie spice for a rich boost of warm pumpkin flavor. You need this bread in your life…Trust me!
I hope you like pumpkin, because this is just first of many pumpkin recipes on the blog. Happy Fall!
Cinnamon-Swirl Pumpkin Banana Bread
2 cups white whole wheat flour (or 1 cup all-purpose and 1 cup whole wheat)
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. pumpkin pie spice
3/4 cup pumpkin puree
2 ripe bananas
3/4 cup brown sugar
4 tbs. unsalted butter, melted
1/3 cup plain or vanilla greek yogurt
2 large eggs
1 tsp. vanilla
1 cup pecans, toasted and chopped
1/4 cup sugar
1 tsp. cinnamon
Preheat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan.
In a small bowl, combine the dry ingredients and whisk to combine.
In a large bowl, add pumpkin puree and bananas, mash together with a fork or, my favorite, a potato masher. Add brown sugar, melted butter, and yogurt, whisk to combine. Add eggs and vanilla and whisk.
Fold dry ingredients into the wet ingredients until just combined. Fold in chopped pecans.
For cinnamon swirl: Stir together sugar and cinnamon
Add half of the batter to the bread pan and top with cinnamon swirl mixture. Top with the remaining batter and place in the oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.