After I sliced the loaf, I thought that it needed to be baked longer. It seemed like the bottom wasn't "bread-like", but still a little doughy. The center slices also seemed a little under cooked. The thing I couldn't understand was that the toothpick came out clean. (Yes, I did insert the tooth pick in a few different spots.) Today, when I was referring to the recipe I had discovered online, I noticed that the picture she took of her loaf looked similar to mine. It looks more dense on the bottom. If I made this again, I would probably make muffins. That way it could cook more thoroughly. For me, it was a little doughy, but the taste was still really yummy. Oh, I would also use less cloves. They were a little strong for me. Therefore, I'm placing this recipe in the 'to try again' section of my recipe box.
Here is the original recipe link.
Ingredients from Skinnytaste
- Baking spray
- 3/4 cup unbleached all purpose flour
- 1/2 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves (I would use 1/4 tsp)
- 1/2 tsp ground nutmeg
- 3 very ripe medium bananas, mashed
- 1/2 cup pureed pumpkin
- 2 tbsp butter, softened
- 1/2 cup light brown sugar, unpacked
- 1 large egg white
- 1 large egg
- 1 tsp vanilla extract
Directions from Skinnytaste
Preheat oven to 325°.
Grease a 9x5 inch loaf pan with baking spray.In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
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