good morning everyone today I am share with you one of my daughter’s recipes she was nice enough to make this video for me to put on my channel and it’s very easy but you know what it’s very delicious she’s not as good as I am yet but she’s getting there I’m just still around guys she’s really good at what she does and her pumpkin banana bread is something that you must try so sit back enjoy the video is pretty much self-explanatory she does everything by hand and it just comes out perfect you do need your bananas to be spotted that gives the sweetness to this bread it does put a little bit of maple syrup you will see but there’s no white sugars in this recipe just simply simply wholesome and delicious so guys sit back and enjoy while she makes this bread for you and shows you how easy it is to make something delicious healthy and it takes really no time at all but like I said she was taking her time making it for the video but otherwise you could whip this up in like ten minutes so enjoy the recipe guys and I’ll see you in a little bit she kind of laughed ourselves because my I can’t believe I squished a banana in the measuring cup but she basically wanted to show you that you need one full cup of banana mash you don’t want this as a puree but you want it nice and mashed and so that would be two bananas and it fits the whole cup for you but otherwise you can mash this in a plate Oh as you can see she still has tiny little bits to it it’s not completely creamy but you can make it creamy or if you want that’s really up to you but we kind of mash it with a fork and we don’t over mash the banana okay so to the bananas she’s adding some pumpkin this is fresh pumpkin that we cooked you could either steam it I prefer the steaming method this way it doesn’t hold all that extra water if you would submerge your pumpkin in water but you can do it either way you can cook your pumpkin either in water or you can steam your pumpkin but you do need some pumpkin not much because the banana is very moist you don’t need too much pumpkin in this recipe but you do need a little bit and it also adds a nice pumpkin flavor and as you can see she’s adding rather than adding white sugar which is really not good for you I mean any sugar really is not that great for us but if you want to have something sweet a little bit of maple we’re using a very dark amber maple that’s the best for you by the way even for your health if you’re gonna use it use the dark the dark maple it just has a nice smoky taste to it also really good and it goes great in this bread and I’m so grateful that she made this recipe for my channel she didn’t have to she could have put it on hers she doesn’t want to start her channel again but she’s been very busy so I am very grateful that she is sharing this with all of you we are using a little bit of olive oil in this recipe but again you don’t have to but usually cakes if you don’t put a little bit of fat in it you tend to it tends to stick on you so just a little bit of olive oil but you can replace that oil with any type of oil you have at home I have to try I’m gonna have to try making this one recipe without the fat but like I said this is how she makes it and this is how she’s sharing her recipe with you so I’m not gonna complain right guys and it’s so good and if you’re gonna eat some you’re not gonna eat the whole cake right you’re just gonna have a little bit we are using organic flour we don’t use bleach flour we’re staying away from anything bleach it’s where this is a treat for us anytime we make cakes it really is a treat for us because we don’t have it often so if I’m gonna have it I’m gonna have organic and it’s gonna be unbleached for sure you can use whole wheat that’s really up to you I also have whole wheat in the pantry but my daughter decided she wants to use the unbleached flour the plain flour a little bit of salt not that much cinnamon of course what’s a beautiful pumpkin banana bread without cinnamon right nutmeg and cloves of course that always goes great when you’re making a nice banana bread or a pumpkin bread those spices are great for the holidays this is great if you would make it for Thanksgiving or if you want to make it for Christmas or just make it anytime you feel like having some bread it’s so good we always keep pumpkin in the freezer so even when the seasons not year we always get to enjoy some delicious pumpkin soup because we love it so much okay so again this is very self-explanatory she’s just mixing up all her ingredients she doesn’t use any beater for this or she doesn’t use any type of machine she just uses a fork a little bit of power and arm you don’t even have to be over beat this because the less you beat it the better it is I find I find and yeah it’s like when you’re making muffins you don’t want to over beat your muffins you want to kind of rough beat you don’t want to over cream the batter very very delicious cake that I could tell you we are using some yummy pumpkin seeds in this recipe but if you don’t have pumpkin you can use sunflower seeds but since we put pumpkin into the the cake into the batter if you wanted to put some pumpkin see and she just grabbed a nice big handful of this and just add them to your to your recipe now if you really want to go the longer route you can even sprout these before you put them in that that is really up to you this cake goes down our bellies so fast we don’t even notice if it was practice or not it’s just good but you can sprout your seeds if you want to of course we’re using a cast iron because we love baking and cast iron she’s using a little bit of vegan fat which is not the base style she’s using Earth Balance but really really simple doesn’t take much she doesn’t even line to cast iron and when you’ll see that when she pulls it out it comes out really clean doesn’t really make a mess at all again because there is fat in this recipe it’s easier for the cake to slide out but like I said you could try making it without the fat and see how that works for you maybe you would need to line it with some wax paper but you can try that I will try it myself next time to see how it works out but we’ve always used a little bit not a lot but we’ve always used a little bit of fat when we bake and it just makes it easy to release it and like I said we don’t eat we don’t need it that often for us to worry about it we use very little especially my daughter she my daughter uses very little fats in her in her recipes we’re using a little bit while she’s using a little bit of brown sugar what this really does is by adding any kind of sugar on top it gives it a nice crust it gives it a nice crunchy crust I’ll be making a glaze later on but you really don’t have to even glaze this cake because the crust is so beautiful and it’s so crunchy and sweet but you don’t have to again really it’s up to you if you want to add that on top we always do add some sugar on top of our cakes but like I said it’s up to you you don’t have to he’s cutting it while it’s still hot because my husband can’t resist I have a piece of hot one but we always recommend to wait a bit to cool off so the dough inside doesn’t over stick on you but it was so delicious that I think half the cake was behind as soon as you pulled it out of the oven so here I am I’m gonna make a nice salty smoky maple glaze for you guys and it’s very simple do I have measurements for this not really I use some powdered sugar yes unfortunately you know if you want a glaze you got to use some kind of sugar the way I know how to make it anyhow I’ll probably try and figure something out maybe with cashews next time but I am making a glaze and all I’m doing is using powdered sugar and a little bit of a little bit of maple I use a little bit at a time and if I need extra I add extra you just want to know how thick you want that glaze but it’s very simple to use and very simple sorry very simple to make so simply a little bit of powdered sugar and maple and you get a delicious maple glaze there we go you’re gonna see that I’ll be adding some smoked salt and that just does it it’s the mouth mouth on smoked salt it’s like diamond it holds the shape no matter where you put it it doesn’t like disintegrate in whatever mixer you have just stays like crystals and so when you have this you get a little punch of salt you just get that little punch of salt in your mouth every once in a while and it’s just so simply delicious it’s so good you have to try it it’s not cheap but you have to try that salt a little bit of my husband wants a little bit of fat on his slice he were using again we’re using the Earth Balance and just drizzle as much of his little glaze you want on top you can even wait till it kind of close off or the glaze gets a little thicker and then you can just spread it like a butter so you can leave out the butter and just use the maple but because my husband loves his people and loves his butter it loves this cake this is how he wanted it but it’s very simple guys so I hope you like this recipe and if you try it come back let us know how you like it and again thank you Erica and I’ll see umirrific video for more videos like this make sure to subscribe to Connie’s Rossum kitchen give it a thumbs up and share it with your friends
HEALTHY VEGAN BANANA PUMPKIN BREAD – ERIKA’S RECIPE | Connie’s RAWsome kitchen
