Roast Banana-Pumpkin Breakfast Bread
Ingredients
-
¾
cup
golden raisins
-
½
cup
Myer's dark rum
-
2
pieces
ripe bananas, unpeeled
-
2
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
6
tablespoons
unsalted butter, softened
-
⅔
cup
sugar
-
2
large
eggs
-
½
cup
unsweetened coconut milk
-
1
teaspoon
pure vanilla extract
-
½
cup
toasted pumpkin seeds
-
to taste
optional
powdered sugar
Instructions
- Preheat the oven to 325°F.
- Combine the raisins and rum in a small saucepan, bring to a boil, and let sit for 1 hour.
- Strain the raisins and set aside.
- Bake the bananas on a cookie sheet for 12 minutes until the skins are black and they start to seep.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar in an electric mixer on medium speed for about 3 minutes.
- Add the eggs one at a time, mixing until fully incorporated after each addition.
- Squeeze the banana flesh into a bowl, mix with coconut milk and vanilla, then mash together.
- Add half of the banana mixture to the mixer and blend on low, then add half of the flour mixture and mix until combined.
- Repeat with the remaining banana and flour mixtures, then fold in the pumpkin seeds and raisins.
- Pour the batter into a greased 9 by 5-inch loaf pan.
- Bake for 1 to 1¼ hours until a toothpick comes out clean.
- Cool on a rack, slice, and serve warm, optionally dusted with powdered sugar.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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