pumpkin-banana bread (healthier)

This is good – a great seasonal bread and another alternative when you have some browning bananas hanging out on your counter.  When I read this recipe I thought I finally found something Greg would happily eat in the morning before school.  I made several different loaves – some with semisweet chocolate, some with milk, and some with white and pecans.  I thought white would be right up Greg’s alley and well, it was – except that he said, “the bread is too sweet and you know I don’t like nuts and oh, that ginger is strong.”  Rob, Sylvie, Andy and I also thought too sweet – esp the ones with milk and white chocolate but we really liked everything else.  And we all mangaged to eat it.  So back to the recipe I went – again, primarily to feed my lean son and added only half of the brown sugar and none of the white sugar and I skipped some of the spices that seemed to offend his ridiculously delicate senses.  I took out the pecans and well, he liked it!   A lot.  But just “not for breakfast!”  Oye.  Oh well… I liked it too – it is a great snacking cake and I would def add nuts if your family likes them.  I like the sweetness of milk and white (high quality!!) chips – but I do have that serious sweet tooth.  Rob of course like the semi sweet and would have preferred bittersweet. Play around with it – I’m thinking cranberries or dried cherries too.

Enjoy –

pumpkin-banana bread (original recipe from Sara-Jane bedwell  and here is the link.