I know, I know….cheap shot right? Such a classic, “blogger” move. Use the phrase, “Best Ever.” , and throw all caps in there somehow. It’s a shameless move to get you to click on this post. But, I’m only slightly ashamed of myself, because I actually believe this. I can confidently say that I will never make another recipe, or buy another box mix for pumpkin/banana bread.
This pumpkin bread recipe is seriously the best. I have been making it for actual YEARS. It has been made for playdates, bible studies, class snacks, gifts for neighbors, and family breakfasts. I have vivid memories of myself from when Carolynn (now 8 years old) was a newborn and I would eat this bread and drink coffee, and stare at my perfect baby. This bread helped me through many a sleep deprived day, and since then has been a staple in our home, wherever that home has been. It is perfect everytime.
The recipe in it’s original form comes from Bethenny Frankel’s book, “Skinnygirl Dish”. She has truly perfected the banana bread recipe. I use several other recipes from this book on repeat (taco seasoning!) and recommend it for those healthy recipes, as well as her no nonsense take on how to stay “naturally thin”. Spoiler Alert: there’s no magic pill or anything….she just tells it straight up…things you already know, but she delivers it with a sarcastic, witty sense of humor.
Here’s my take, step by step, on what she calls, “Boo Boo’s Banana Bread”:
Gather all your ingredients, they’re all just going right into the bowl together:
- 1 cup flour
- I use whole wheat usually, but I have used coconut flour, and AP flour in the past.
- 1 Cup Raw Sugar
- You can use any sugar you like, but I love the texture of raw sugar and use it in all my baking.
- 1 Tablespoon Butter
- 1 Cup Pureed Pumpkin
- I have used bananas, applesauce, applesauce and shredded zucchini, and pureed butternut squash.
- 1 Egg
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Vanilla (or almond extract is SO good.)
To make mixing easier, I chop the butter into small cubes.
Make sure all ingredients are mixed well. This batter isn’t overly wet, so put your back into it!
If desired, (duh.) add 1/2 cup of chocolate chips. I always use semi sweet and love the mini ones. They do cost a bit more, but they really are just better for baked goods in my opinion.
I make this both as a bread, and as muffins. If you’re in more of a time crunch, muffins will cook quicker. Whichever pan, or tin you cook it in, it won’t last long.
Bake at 350 degrees: 18-24 minutes for muffins.
For bread, cover with foil for 30 min, uncover for 20 min more. (I have found that this time varies based on how deep your bread/loaf pan is. Add time under the foil if your loaf pan is shorter in length. This way you won’t have a doughy center.)
A food photographer, I am not. An eater, I am. All 12 of these muffins were devoured at our last Sunday breakfast. These also freeze well (wrap two together in plastic wrap and place in freezer bag.) for quick home-baked breakfast on rushed mornings.
Please give this recipe a try, and go check out Bethenny’s book from your local library!
Happy baking, and thanks so much for reading!