Monday, June 15, 2009

Roast Banana-Pumpkin Breakfast Bread


I discovered this recipe for roast banana-pumpkin breakfast bread a few years ago on 101 Cookbooks, a while before I had a blog. And over the years I've thought about making it - roasted bananas, rum soaked raisins, coconut milk, pumpkin seeds. It sounded like such a unique and delicious combination of flavours but I was always missing an ingredient. The cookbook the recipe comes from also really interests me but it doesn't seem to be in print anymore - Southwestern Vegetarian. Anyone have this cookbook? I'm just curious if it's as good as it sounds. Regardless I think it's time that I try and track it down!

Well how did this magical banana bread that I'd built up in my head turn out? It was good, but not as good as I had hoped. I thought roasting the bananas would impart something special but it just tasted like regular banana bread. You can taste the rum in the raisins which was a nice touch. If you love banana bread a lot I think it's one worth trying out, just for something a little different.

If this sounds good, you might also like:
Banana Crunch Muffins
Mom's Banana Apple Bread
Pumpkin Bread
Pumpkin Pecan Raisin Muffins

Roast Banana-Pumpkin Breakfast Bread
Adapted from Southwestern Vegetarian (found on 101 Cookbooks)

Makes 1 loaf

3/4 cup golden raisins
1/2 cup dark rum
2 ripe bananas, unpeeled
2 cups cake flour (I used 250 grams.)
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

Preheat the oven to 325F.

In a small pot, combine the raisins and rum. Bring to a boil over medium heat, then take off the heat and let stand for 1 hour. Strain the plumped raisins and set aside, discarding any remaining liquid.

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.

Whisk together the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes. Turn the machine to low and add 1 egg. Mix until completely incorporated and then add the second egg. Mixing 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 electric mixer bowl 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 and reserved raisins into the batter and pour it into a lightly greased 9 by 5-inch loaf pan.

Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack.

18 comments:

BigSis said...

This looks great! It reminds me a little of a vegan pumpkin walnut bread recipe I love that uses coconut milk and no eggs. I had no idea that Stephan Pyles ever had a veg cookbook out. I've been to his new restaurant in Dallas, and it's awesome! I had a spring salad and a beet ravioli dish that looked pink...so delicious! He's a master!

Helene said...

Oh my that piece looks so delicious. Must be such a nice breakfast treat.

The Food Librarian said...

It looks great. Sorry it wasn't everything you wanted...and I really thank you for trying it and giving your honest opinion!

Steph said...

It does sound like this would be interesting. Maybe there's just too much going on with all the different flavours. The slice looks delicious though!

Anh said...

How about placing sliced bananas on top, drizzles it and baked until golden brown? The only thing is you may have to cover the cake if the bananas become too dark. I like the fact the cake is suitable for vegetarian though. Great bake!

Pam said...

What a fantastic bread - I can't wait to try this recipe.

gutenmegan said...

This looks INCREDIBLE! Of course any cake that uses coconut looks incredible, but this looks particularly yummy. Thanks for sharing the recipe!

Grace said...

so i won't bother roasting the bananas, but the use of coconut milk and pumpkins seeds sounds terrific! i'm always up for a new banana bread--thanks!

Deborah said...

I have seen roasted bananas in a few recipes, and I wondered how it would change the taste. Sorry it wasn't quite what you were looking for, but it sure looks and sounds great!

Maris said...

Banana and Pumpkin? Wow, that sounds interesting but I bet the flavors complement each other very nicely!

Lisa said...

I'm not usually a fan of banana bread, but I think this recipe just changed my mind. Love the addition of pumpkin seeds here.

jd said...

Even though that bread wasn't as good as you'd hoped, it sure looks delicious!

Also, I've never heard of that cookbook before, but you should definitely check out your local library - maybe they can help you locate it at another branch if they don't carry it...

Dana said...

Somewhere out there must be the amazing banana bread recipe that you and I seek! Sorry to hear it wasn't this one. When I find it, I'll let you know if you promise to do the same.

Johanna said...

I had your same excitement about roasted bananas - but that is a shame that they don't shine as much as one would expect - but sounds like a good bread nevertheless

Juliana said...

Wow, never heard of roasted banana bread...sounds and looks delicious, moist and rich...love the rum in it, must taste great...yummie! Nice picture!

Teanna said...

WOWOWOWOWOW THAT is something I HAVE to make! That is my dream come true in a bread!

Sara said...

Pumpkin and banana sound delicious together!

Colleen said...

I love breakfast breads - this looks wonderful!