In addition to the fun Thanksgiving basket full of Good Cook cookware and kitchen accessories to help with my Thanksgiving dinner recently sent my way, I was also sent a Good Cook Sweet Creations Nonstick Mini Loaf, 4 Cup pan and fun holiday parchment paper, as part of another fun baking challenge to complete.
I have to say that I have not challenged myself in the kitchen more than I have this year, being apart of the Good Cook blogger program. With some many fellow bloggers who are talented bakers and cooks, I am always amazed at what they come up with, and want to challenge myself to be as creative. So, when I was sent this 4 cup loaf pan and asked to create a unique recipe, I found myself stumped. Because I was also in the the crazy planning and prep mode for Thanksgiving dinner for 19 people, I knew my time to bake extra desserts would be limited. But, after having my husband ask for banana bread, seeing that we had ripe bananas on the counter, I knew I would make something with bananas. When I went to the pantry to grab more ingredients, my eyes zoned in on the extra pumpkin puree cans I had picked up, as part of the previous Good Cook pumpkin recipe challenge, where I had made pumpkin bread pudding Yum! :-)
Then, it came to me...Pumpkin Banana Bread with a homemade maple cinnamon butter. I was first introduced to flavored butters while in Savannah, GA years ago. It seemed like every cafe or bake shop we would go to, they had their own homemade butters to add to baked breads. So, upon retuning home from that vacation, I started experimenting in the kitchen and came up with a delicious tasting maple cinnamon butter. This butter, although good year round, is always a hit during the fall/winter months, when maple syrup is in full abundance here in New England.
With the help of my little bakers, Savannah and Arabella, we whipped together this pumpkin and banana bread. But, before it could go in the oven, Savannah said, "Stop. You are missing an ingredient." I turned to her and asked what. She exclaimed, "Chocolate. You always say things taste better with chocolate." That I did. And, then went to the pantry to grab a bag of chocolate chips. Savannah and Bella did the honors and sprinkled them over two of the four banana bread batters already poured into the Good Cook Sweet Creations Nonstick Mini Loaf Pan, 4 cup.
Thankfully, our oven door as a peek-a-boo glass, so we can turn on the oven light and look at the tasty treats baking from the outside, without having to open the oven door. The girls love to huddle at the oven door and watch their sweet creations baking up. And, when the microwave timer went off, they were quick to tell me the bread was done.
After letting the bread cool for a few minutes in the pan, I took the four loaves out and let them continue to cool on a wire rack, as I made the homemade maple cinnamon butter. When the bread was warm to the touch, I sliced it up and added the homemade butter to the bread. Family and friends who were still here from Thanksgiving, piled into the kitchen to try a slice. And, when the kitchen was empty, I was left with two slices of bread left. I took my slice, and then we had a fun talent contest to see who got the leftover slice. Go figure...Savannah won it after she sung word for word Katy Perry's "Roar," impressing everyone. :-)
If you are looking for a tasty new bread recipe to try, why not give my pumpkin banana with chocolate chips and homemade maple cinnamon butter a try. You can refrigerate the homemade butter in an airtight container in the refrigerator for 3-4 days. I find that if it is hard to serve up, that microwaving for 10-15 seconds to soften, makes it easier to spread on toast, bread, etc. Here is the recipe for you to print out and try:
Serves Cook Time Total Time Prep Time 4-6 30-40 min. 40-50 min. 10 min.
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cup mashed bananas (3 large)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 tsp. pure vanilla extract
- 2 TBSP. buttermilk
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup sugar
- 1/2 tsp. salt
- 2 TBSP. brown sugar
- 1/2 cup chopped pecans, walnuts or choc. chips
For Maple cinnamon butter:
- 1 stick butter
- 2 TBSP. maple syrup
- 2 tsp. cinnamon
- 1.Pre-heat oven to 375 degrees.
- 2. Mix all ingredients into bowl, adding bananas and pumpkin puree last. When combined you can add in optional nuts or chocolate chips.
- 3. Pour into prepared loaf pans (4 mini or 1 large loaf pan). Bake for 30-40 minutes, or until toothpick inserted into center comes out clean, and bread is golden brown. Remove from pan and let cool on wire rack.
- 4. Prepare homemade butter by adding all three ingredients into a food processor. Mix to combine. Cover and refrigerate any unused butter, up to 3-4 days. You can microwave butter 10-15 seconds to soften and make easier to spread.
In need of new loaf pans, including mini loaf pans, why not check out the selection on non-stick pans available at www.GoodCook.com? Right now, you can pick up the 4-loaf nonstick mini loaf pan I used for this recipe for only $8.83. And, if you use coupon code SWEETLOAF, you can save 25% off this Mini Loaf pan. Sweet deal, huh? :-)
I can't wait to see what challenge I am given next as part of the Good Cook Kitchen Experts. But, in the meantime, I have a few more mini loaf recipes I can't wait to try out, including a cranberry orange walnut bread for Christmas.
Disclosure: I was sent samples from the vendor in order to write up an honest review. All views shared are mine and mine alone.