Whole Wheat Pumpkin Banana Bread & Why You Need MORE Pumpkin

Ingredients

• 1 1/2 cup white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup oil (coconut oil or canola oil works fine)
• 1/4 cup honey
• 1/4 cup packed brown sugar
• 1/4 cup plain nonfat Greek yogurt
• 2 large eggs
• 2 medium bananas, mashed
• 1/3 cup canned pumpkin
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts

Instructions

1. Preheat over to 350°F. Grease (with butter or cooking spray) a 9x5 inch loaf pan and set aside.
2. In a large mixing bowl, whisk together flour, baking soda and salt.
3. In a medium mixing bowl, mix together the oil, honey brown sugar, Greek yogurt, eggs, and vanilla until combined. Add pumpkin and mashed bananas to mixture and mix until combined.
4. Transfer the wet mixture into the flour mixture, and fold until combined. Do not over mix.
5. Pour the batter into the loaf pan. Bake for 50 minutes, or until a toothpick inserted into the middle of the bread comes out clean. To prevent bread from browning too much, cover loosely with aluminum foil for the last 10 minutes of baking.
6. Remove from oven and allow to cool in pan for 10 minutes. Remove bread from pan and allow to cool on rack for another 10-15 minutes before slicing.
7. Once completely cooled, wrap bread in plastic wrap or store in an airtight container for up to one week at room temperature or in refrigerator.