Healthy Pumpkin Banana Bread

This pumpkin banana bread is delicious! I'm really excited that it doesn't contain any butter - I promise you will not notice! The applesauce, pumpkin and mashed banana make the bread really moist. I used coconut sugar and pure maple syrup instead of refined white sugar.  The whole wheat pastry flour replaces all purpose flour. I made sure to add lots of yummy spices that make this bread smell and taste amazing.  I hope you enjoy!

• 1/2 cup unsweetened applesauce
• 2 or 3 very ripe bananas
• 1 cup canned pumpkin
• 1/2 cup coconut sugar
• 1/2 cup pure maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup semi-sweet chocolate chips (I like Enjoy Life vegan mini chocolate chips)

Preheat oven to 350F

Add applesauce and bananas to a large bowl. Mash bananas into the applesauce. I prefer the texture to be quite smooth. Add the pumpkin, stir. Then add the coconut sugar and maple syrup and stir. Add eggs, one at a time, stirring after each addition. Add vanilla extract.

In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Add the dry ingredients to the wet and stir until smooth. Fold in the chocolate chips.

Pour batter into a well greased (I use coconut oil to grease my pan)  8 X 8 Pyrex (glass) pan. Cooking times can vary, so if you are using a metal pan you will need to cook longer (so adjust accordingly). I baked my bread in a Pyrex pan for 35 minutes and it was perfect.  Check to make sure a toothpick comes out clean before removing from the oven.

Let bread cool completely on the counter before cutting. Enjoy!

Split Pea & Cauliflower Bisque

I am so excited about this new cookbook I ordered off Amazon last week. It is called Back to the Cutting Board by Christina Pirello. I cooked four recipes from the book last week and each one was better than the last! I'm cooking exclusively from it again this coming week and I especially cannot wait to try more of her delicious soups.

If you read my blog you will already know how much my family and I love soup. I cook it often, even during the summer. But now that fall is on the horizon and the temperatures are starting to cool, my desire to make more soups is at an all time high.

This split pea and cauliflower bisque was absolutely wonderful.  There are very few ingredients, which made it easy to throw together. It was rich and flavorful, yet there is no cream or butter - just healthy yumminess!! I served it with grilled cheese sandwiches made on thicky, whole grain brain.

I hope you enjoy this recipe as much as my family did!
Here it is word for word from the cookbook Back to the Cutting Board:

1 to 2 Tbl avocado oil <I used olive oil>
1/2 yellow onion, diced
2 garlic cloves, crushed and minced
sea salt
1 tsp curry powder
2 cups cauliflower florets
1 cup yellow or green split peas, rinsed well
4 cups filtered water <I used a quart of vegetable broth, plus another cup of water to thin the soup>
2 tsp white miso paste
2 to 3 sprigs fresh parley, minced, for serving

Stir together the oil, onion, and garlic in a soup pot over medium heat. When the onion begins to sizzle, add a small pinch of salt and the curry powder and saute until the onion is translucent, about 2 minutes. Add the cauliflower and saute until shiny with oil. Add the split peas and water and bring to a boil. Reduce the heat to low, cover, and cook until the peas are quite soft, 45 minutes to 1 hour.

Remove a small amount of broth from the pot and use it to dissolve the miso. Return the miso mixture to the pot; using a handheld blender or food processor <I used my Vitamix blender>, puree the soup until smooth <if the soup is hot make sure you have the vent on the blender lid open and covered with a dry, clean cloth so the steam can safely escape>. Return to the stove to warm through and serve garnished with fresh parsley.