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Friday, June 15, 2012

Recipe: Sugarless Wholewheat Pumpkin Banana Bread

I created this last week and it came out tasting delicioso, if I do say so myself but so did my family. No sugar, no eggs.

Sugarless Wholewheat Pumpkin Banana Bread

4 cups banana puree
4 cups grated raw pumpkin
8 cups wholewheat flour
4 teaspoons sea salt
4 teaspoons baking soda

Preheat oven to 450 degrees.  Grease & flour baking pans.  Peel and puree bananas and set aside.  Wash and grate pumpkin and add to banana puree.  Add remaining ingredients and mix well. Dough will be very sticky.  Place in greased, floured baking pans and bake for approximately 25 to 30 minutes or until knife inserted in center comes out clean.

Here is a pic of the sticky dough:

I also left the skin of the pumpkin for more nutrition.  Feel free to peel it if you don't like the skin. However when it's baked you won't even taste it or know it's there.
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