By Finn Hoogensen 

 

This recipe can be used to make a combination of pumpkin banana bread and/or muffins. The ingredients fill two mini loaf pans, and the remaining batter can be used for muffins.

 

Ingredients:

210g white flour (for a healthier  

   version, use 105g white flour    

   and 105g wheat flour)

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp each of ground cinnamon, 

   nutmeg and clove

50g white sugar

100g brown sugar (demerara)

110g apple sauce

80ml vegetable oil

4 tbsp buttermilk

2 large eggs

120ml mashed bananas

120ml puréed pumpkin

 

  Preheat your oven to 180C. Lightly spray two mini loaf pans and/or muffin tins with vegetable oil or line with paper liners.

 

  Mix the flour, baking soda, salt, spices and white sugar together in a medium sized bowl. In a separate, larger bowl, mix the brown sugar, apple sauce, vegetable oil, buttermilk, eggs, bananas and pumpkin. Add the dry mixture to wet mixture and stir until just blended.

 

  Pour the batter into the loaf pans and/or muffin tins. Bake for about 45 minutes or until a toothpick or skewer comes out clean. 

 

  If baking muffins, check if they’re ready after 20-25 minutes.

 

  When ready, remove from the oven and use a knife to carefully loosen the bread from sides of the pans, then allow the bread to cool on a wire rack before serving.