How do you like to eat banana’s? I don’t like to eat ripe banana’s. I don’t like the texture and the sweet taste. They don’t even have to be ‘overripe’, if they start to get yellow, they are already too far gone for me. I like banana’s if they are still a bit greenish, firm and not sweet at all. I actually keep banana’s in the fridge. The skin does get brown spots, but inside they keep fresh for a longer period of time.
Yet, I still manage to have overripe banana’s. Throwing out is not really an option (unless they are really past being edible), I hate to waste food like that. So every other week or so, I use them in a recipe. Making loads of banana breads. And sometimes smoothies and milk shakes. Or instant ice cream, using frozen banana slices.
So now, I once again ‘found’ three overripe banana’s. They were kind of pushed to the back of the fridge. Time for cooking then. But I wanted something else. But what? Saw a chocolate banana bread. Hmmm. Never had chocolate banana bread. But then again, I would be the only one in the house eating it. Ok, start browsing the pantry for inspiration. Closing the pantry. Moving on to the fridge. Browsing the fridge. Nope, no inspiration yet. Browsing the freezer. Oh hey, I still have loads of home made pumpkin puree. Have to do something with that as well. Closing freezer. Back to pantry. No, wait. Pumpkin. Back to freezer. Holding frozen pumpkin puree in my hand. Thinking, thinking, thinking. Light bulb moment! Let’s try something with banana and pumpkin. Blondies? Yes, blondies!
Uhm, ‘frozen’ pumpkin puree. Alright, first thaw that pumpkin puree. Little set back, but nothing I can’t overcome. Once I set my mind to making something, I have to make it. Just teeny tiny bit more patience required. I’m good at that. Not.
Well, at least I have enough time to think about the recipe. I’d also like to try a lower carb version. Normally, I’d use regular flour for banana bread. Low carb versions often use coconut flour. But I’m not a big fan of baking with coconut flour. Results are usually way too eggy for me. So, pantry browsing again.
Well, after giving it some thought, I settle for almond meal/ground almonds and oat flour. Then collecting all other ingredients. Trying to make something up as we go along. I think I got something.
Preheat oven to 170°C. Line a baking dish (I used a glass oven dish, about 9 x 13″) with parchment paper.
First mix all dry ingredients: 100 g ground almonds, 100 g oat flour, 1 tsp baking powder, 1/2 tsp salt and 25 g coconut blossom sugar. You could use more or less coconut blossom sugar (or any other sweetener) according to taste, but I don’t like them overly sweet. The banana and the pumpkin provide a fair share of sweetness.
Set aside. The mix all wet ingredients: 275 g mashed banana (about three medium banana’s), 225 g pumpkin puree (about 1 CUP), 2 eggs, 60 ml vegetable oil, 2 tsp vanilla extract.
Mix dry ingredients into wet ingredients. Don’t overmix. Pour batter into prepared baking dish.
Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Once cooled, slice and serve. You could frost them, but I liked them plain.
Nice and fudgy!
PS: use this method to make your own pumpkin puree!
Pumpkin Banana Blondies
- 3 medium very ripe banana's, mashed (ca. 275 g*)
- 225 g pumkin puree*
- 2 eggs
- 60 ml vegetable oil
- 2 tsp vanilla extract
- 100 g ground almonds
- 100 g oat flour (finely ground oats)**
- 1 tsp baking powder**
- 1/2 tsp salt
- 25 g coconut blossom sugar
Preheat oven to 170°C. Line a 9 x 13" baking dish with parchment paper.
Mix all dry ingredients in a bowl and set aside.
Mix all wet ingredients in a large bowl. Add dry mixture and mix until just combined.
Pour batter into prepared baking dish en bake for 25-30 minutes. A toothpick inserted in the middle should com out clean.
Enjoy as is or frost as desired.
* If you have a bit more pumpkin and/or mashed banana, you might need to up the amount of ground almonds or oat flour.
** Use certified gluten free is necessary.