Wednesday, 7 November 2012

#WIAW - Banana Pumpkin Loaf

Have you ever heard the expression "Fail to plan, plan to fail"?

Well that pretty much sums up my nutrition last week. Things are a little crazy in my small corner of the world. I am in the heart of midterms and deadlines for school and I am also prepping to write the GRE this weekend. Needless to say between study sessions, coaching my run clinic, working, and some how trying to squeeze in a little social time, my food prep fell by the way side.

(**I may or may not have had pizza twice last week...**)

So this week, as the studying continues and I kick off the Strong is Sexy Challenge, I knew I had to do a better job planning.

So I spent Sunday prepping food and experimenting in to kitchen. Which is how I came up with this recipe for What I Ate Wednesay
Vegan Banana Pumpkin Loaf Recipe
2 cups cooked pumpkin
6 frozen banana (thawed and mashed)
2 cups of brown sugar
"eggs" aka 2 tbsp of flaxseed pureed w 6 tbsp of water
1 cup almond milk
3/4 cup safflower oil
1 tsp vanilla
4 cups spelt flour
3 tsp baking soda
3 tsp baking power
1 tbsp cinnamon
1 tsp nutmeg 

  1. Preheat oven to 350 F, and oil two 9x5 inch glass loaf pans
  2. Combine pumpkin puree, mashed bananas, sugar, "eggs", milk, oil, and vanilla in a mixing bowl.
  3. In a separate bowl combine the dry ingredients; flour, baking soda, baking powder, cinnamon, and nutmeg
  4. Slowly stir dry ingredients into the wet, until all combined
  5. Fill pans with batter and bake for 45 min to 1 hour. You know it is ready when the bread takes on a spongy consistency.
Okay so this bread does not set up like your typical baked goods. The fork test doesn't work, because the bread remains moist in the middle when warm due to the pumpkin. So press on the top and see if it will spring back to test (*aka the spongy consistency I referenced*). The bread will continue to take shape as it cools so you don't want to overcook it. 

And Viola! Vegan Banana Pumpkin Bread! 
Love Your Favourite Darwinian Fail,