Its only Thursday or how is it Thursday already?
In my case, both seem to apply as I’ve been working well past sunset to get my job done and yet when I walk out of the office on Friday I won’t have succeeded.
Sometimes defeat needs to be admitted, that won’t stop me fighting to win over the clock for now though.
With all my time working my social life has been very quiet this week, and somehow the days feel like they’re ticking by faster then I can hold onto.
Not too fast to get home and enjoy a slice of cake or in this case bread at 10pm while watching a new episode of the Mindy Project on my bed before my weary eyes won out.
Yes, tiredness will not get in the way of my baked treats and this baked good below has no oil or butter in it. Which means it needs to be refrigerated from going bad as a slice is also filling between the pumpkin and bananas filling it’s core.
A drapping of ground cinnamon finishes it off to make this loaf a welcome treat at the beginning of fall.
Banana Pumpkin Bread
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon chia seed
2 cups pumpkin, cubed
2 1/2 cups flour, sifted
2 teaspoons baking powder
Ground cinnamon to finish
Preheat the oven to 180°C/350F and greaseproof a bread tin.
Place the pumpkin in a pot with 2 tablespoons water, on medium heat and cover. Cook until soft, approximately 15 minutes then remove from the heat and mash. Allow to cool.
In a bowl, mash the bananas, add the ground spices, chia seeds, sugar, eggs and cooled mashed pumpkin. Mix until well combined.
Sift in the flour and baking powder and fold into the banana pumpkin mixture.
Pour into the bread tin and sprinkle over more ground cinnamon. Place in the oven and bake for approximately 35 minutes.
Remove and allow to cool.
Slice and serve, warm preferably with a little butter.
Note: This bread is very moist so it is best kept in the refrigerator otherwise it will go bad after a few days.