After going on and on about my love of cheese on Monday, I immediately turned around and made a vegan bread to have for breakfast. All about balance, right?
I feel like I’ve waited the appropriate amount of time to break out the pumpkin recipes, but I’ll be honest with you: I use pumpkin year round. It’s a great swap for oil in baked goods and it tastes delicious. I had some brown bananas, so I combined two of my favorite sweet bread ingredients and made one of the best healthy quick breads I’ve ever had.
I based this recipe off of my Nutella Striped Banana Bread, so I knew it would be delicious before I even took it out of the oven. What I didn’t realize, was that I was going to make this twice in as many days. It’s that good. Plus it’s naturally sweetened, so it’s a win-win all around.