Moist loaf blends pumpkin, banana, and protein. Ideal for breakfast, healthy snack, or post-exercise nourishment.
# Components:
→ Wet Ingredients
01 - 1 cup pumpkin purée (unsweetened)
02 - 2 ripe bananas, mashed
03 - 2 large eggs
04 - 1/4 cup melted coconut oil or neutral oil
05 - 1/3 cup maple syrup or honey
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups whole wheat flour or all-purpose flour
08 - 1/2 cup vanilla or unflavored protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
→ Optional Add-ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/3 cup dark chocolate chips
# Method:
01 - Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, whisk pumpkin purée, mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until thoroughly blended.
03 - In a separate bowl, stir together flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Fold the dry mixture into wet ingredients just until incorporated. Avoid overmixing to preserve loaf tenderness.
05 - Gently fold in nuts and chocolate chips, if desired.
06 - Scrape batter into prepared loaf pan, smoothing the surface evenly.
07 - Place loaf pan in oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Allow loaf to cool in pan for 10 minutes. Remove and set on wire rack to cool completely before slicing.
