Banana Pumpkin Bread or Muffins

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Breakfast, snack, or dessert...this bread (or muffins--the form I chose to make them in) fits the bill.  It is moist, nutritious but has enough fat and sweetness to taste good!

I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their other variation called Peanut Butter Banana Bread.  To up the nutrition, I added some pumpkin, subbed some whole wheat flour, and used a bit less sugar.

Banana Pumpkin Bread or Muffins

Makes: 1 loaf or 18 small muffins

1 cup smashed ripe bananas
1/2 cup canned pureed pumpkin
1/3 cup vanilla yogurt (I used Horizon, which is organic)
5 T butter, melted
2 large eggs (I used organic)
1/3 cup granulated sugar (I used organic Turbinado sugar)
1/3 cup brown sugar
1 cup unbleached white flour
1/2 cup white whole wheat flour
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Optional:  Glaze Ingredients (I skipped this part and they were still great)
1/3 cup powdered sugar
1 1/2 tsp lowfat milk

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground nutmeg) in bowl. Add flour mixture to banana mixture; beat just until blended.
4. Pour batter into a 9 x 5-inch loaf pan or muffin tin coated with cooking spray.
5. For bread, bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. For muffins, bake at 350° for 15-18 minutes until a wooden pick comes out clean.
6. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread or muffins from pan; cool completely.
7. Optional: Combine powdered sugar and milk, stirring until smooth; drizzle over bread.