Banana Pumpkin Bread

Since it was raining today and my daughter loves to cook, we decided not to let our over ripe bananas go to waste.

I am always looking for ways to make a good recipe more nutritious. So, I decided to add pumpkin to an old banana bread recipe and make some substitutions with a few ingredients. It was an experiment but turned out great.

Here are are few of the ingredients I added:

• Buckwheat flour - according to Dr. Andrew Weil, it's a superfood. It's one of the healthiest sources of complex carbohydrates and is high in all eight amino acids, it’s close to being a complete protein and is gluten free.
• Pumpkin - rich in vitamins and minerals, especially beta-carotene, vitamin C, and potassium.
• Honey - high in minerals
• Xylitol - lower in glycemic index, helps prevent tooth decay
• Walnuts - high in omega 3 fatty acid, good source of protein

Ingredients

2 ripe bananas, mashed
2 eggs
1/3 stick of organic butter or coconut oil
1/2 cup honey or agave
1/2 cup xylitol or organic sugar
1 3/4 cups whole wheat flour or white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
3/4 cup of buckwheat flour
1/4 tsp vanilla extract
1 can of pumpkin puree

Preheat oven to 350 degrees. Grease a loaf pan.
In a large bowl, stir banana, eggs, butter (or oil), pumpkin, honey and sugar. Mix the rest of the dried ingredients and stir into the banana mixture. Add chopped walnuts if you desire and pour batter into the greased pan.
Bake at 350 degrees for 45 minutes. I had to bake it for an extra 15 minute- so check using a knife or toothpick to see when its ready. Bon Appetit!