About this recipe: A wonderfully moist, lightly spiced and lightly sweetened pumpkin and banana loaf. Even better is that at just about 7g of fat per portion, this moist cake is low in fat, too! Perfect for breakfast, a snack or with a cuppa.
Pumpkin puree can be purchased online.
You can also make these into muffins. Simply adjust the baking time accordingly.
I've been eating it all week! Yes, it took longer to cook than the recipe stated (for my oven, at least). Thanks to Karen Kennedy for the heads up on that. As my home made pumpkin puree was a bit sloppy, I reduced the amount slightly and slightly increased the flour. I used part wholemeal flour - a light organic one - and I also halved the sugar - the ripened bananas are sweeteners, too. I didn't trust the tin dimensions given (should that be centimetres not inches?) and used a 2lb loaf tin. Given what Karen K had shared, I didn't put all the batter into that, either, reserving some for three mini-loaf tins I have. The little ones cooked beautifully in 35mins and the big one in 1hr 10mins. It's tasty buttered, too! (I think I might try it with apple puree next time - it's definitely going to be one of my go-to recipes.) - 08 Nov 2016
Made this yesterday.....and it was dreadful!! Despite having it in the oven for well over an hour and a half, the middle just would not cook...it was like uncooked dough!! Personally I think there are too many liquid/soft ingredients!! Although I would never make it again, my chickens enjoyed it!! - 15 Oct 2013