Tuesday, September 22, 2015

Mini Banana Pumpkin Streusel Loaves

The weather forecast here in Phoenix has a high of 86 degrees today, so it's basically fall, and there's no stopping my pumpkin train. It has left the station, made 2 stops already, and has about a dozen more to go before it moves on to Thanksgiving Depot. Not sorry about it. These mini loaves are a great breakfast on the go as you are running out the door because you are late, since the sun seems to be coming up later and later each day. It's also a solution to those blackened bananas that has been sitting on your counter for 2 weeks. Don't send them to their smelly trash can death for inside those darkened peels is a great start to some amazing bread!

Mini Banana Pumpkin Streusel Loaves

  • 2 overripe bananas, mashed
  • 3/4 cup canned pumpkin puree
  • 1 egg, room temperature
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
Streusel Topping:
  • 2 tbsp. granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp. pumpkin pie spice
  • 2 tbsp. all-purpose flour
  • 2 tbsp. melted butter
Preheat oven to 325 degrees F. Spray mini loaf pan with non-stick cooking spray.

In a large bowl, whisk together the banana, pumpkin, and egg. In a medium bowl, whisk together the baking soda, baking powder, pumpkin pie spice, salt, oats, and flour. Add into the large bowl with the wet ingredients. Mix well to combine.

Prepare the streusel topping. Feel free to use the same bowl that you whisked together the dry ingredients in, and mix together the sugars, pumpkin pie spice, flour, and butter, until crumbly.

Fill the mini loaf pan, about 3/4 full, then top each loaf with the streusel topping. Bake in the oven for 45-50 minutes until cooked through, a toothpick inserted in the center should come out clean.

Allow to cool on a rack for 10 minutes before serving.

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