No, this isn’t the bread bowl you eat your broccoli cheddar soup out of (I’m looking at you, fellow Panera Bread lovers).
But it does make for a pretty rockin’ breakfast. Or dessert.
pumpkin banana bread bowl.
adapted from Elise’s Pumpkin Banana Bread
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 cup canned pumpkin
- 1/2 banana
- flax “egg” (1/2 teaspoon ground flax + 1 teaspoon water)
- 1 tablespoon maple syrup
- 1 tablespoon canola oil
directions: Preheat oven to 350 degrees. Make flax “egg,” set aside. In a small bowl, combine flour and baking soda. In another bowl, mix together the pumpkin, banana, maple syrup, canola oil, and flax “egg.” Add wet ingredients to dry and combine well (the batter will be very thick). Transfer to a smallish greased oven-safe bowl. Bake for 20 minutes, or until a toothpick (or butter knife, ahem) comes out dry.
You can eat it straight out of the bowl…
…or plop it onto a plate.
Topped with peanut butter, of course.
Clearly this isn’t a “light and fluffy” bread. It’s dense, filling, and all sorts of delicious.