Roast Banana-Pumpkin Breakfast Bread

Despite all the delicious, sinful things I tend to post- I am a healthy person. I lead an active lifestyle and spending time in the kitchen is my idea of unwinding. I primarily write about baking because it is more of a science than the way my family cooks. When we make chicken, everything is a guess-timate. Show us a tablespooon and we'll slap it out of your hand. One way or another, I stumble upon a baking recipe or notice a surplus of an ingredient in our house. Then that itch kicks in to create.

This weekend, it was bananas. I heart bananas- they're filling and good for you. Perfect for breakfast or when I'm rushing out of work on Monday to go teach my weekly dance class. Plus, the potassium eases sore muscles. Bless the banana! I have already posted my family's standard issue Banana Bread Recipe. My original search was banana frosting (later this week), then I found this recipe from 101 Cookbooks. Bananas.. Coconut milk... Pumpkin seeds... Done.

The interesting thing about this recipe is the pre-roasted bananas. That's a new one for me. I took out the raisins, I'm not a huge raisin fan as spectacular as they sound. See Heidi's post for the rum-soaked raisin version. This recipe is delicious! It's on the healthy end of the spectrum and I love the pumpkin seeds! It really is great for breakfast because it's light and tastey. Yes, I likes.

2 ripe bananas, unpeeled
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup sugar
2 large eggs
1/2 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
1/2 cup toasted pumpkin seeds
Powdered sugar (optional)

Preheat the oven to 325 degrees.

Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.

Meanwhile, toast the pumpkin seeds. I did it on the stove at a medium temperature for about 5 minutes. Continually stir the seeds so they get a nice even color. Be careful not to burn them!

Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. In the bowl of an electric mixer, cream the butter and sugar. Turn the machine to low and add 1 egg. Mix until completely incorporated and then add the second egg. Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the butter/eggs mixture and blend thoroughly on low speed. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients.

Fold the pumpkin seeds into the batter and pour it into a lightly greased 9 by 5-inch loaf pan. Bake in the oven (still at 325) for about 1 hour or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm. Sprinkle with powerederd sugar (optional). Pack it up for breakfast or as a snack!