Banana Pumpkin Marble Bread
I have been loving quick breads since last summer. My journey began with zucchini bread back in August when my son gave me a huge zucchini that he grew. Usually, when I get a large zucchini, my first thought is to stuff it, but this year I grated it and tried zucchini bread. I moved on to pumpkin bread as the fall season came upon us, and that has been pretty much a weekly journey since! I like my pumpkin bread healthy, but also filled with the warm spices of fall. Cinnamon, nutmeg, cloves, and cardamom, which is my newest addition to the fall flavor profile. This recipe is about three different recipes that I put together, and I must say, this came out awesome!
This seems rather long, but it comes together quickly after you have all your ingredients assembled. This recipe uses 3 bowls, which goes against my 1 bowl baking favorites, but the extra clean up is worth it!
Make base batter
- 1 large banana
- 2 eggs, separated, put the whites in another bowl for whipping, you will add these later.
- 1/4 cup milk, any kind you prefer
- 1/4 cup oil
- 1/4 cup Agave syrup or maple syrup
- 1/2 cup packed light brown sugar
- 1 tsp Apple Cider Vinegar
- 2 cup flour, I used half whole wheat, half white, use any combination you like
- 1/3 cup rolled oats
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cardamom
- 1/4 cup chopped walnuts, optional
- 1/2 cup Pumpkin
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 cup cinnamon chips, optional
- Heat oven to 350F.
Grease a 5×9 loaf pan.
Make Base Batter
- Mash banana with a fork until no large lumps remain. Mix in rest of wet ingredients until sugar appears to be dissolved.
Add dry ingredients, starting with flour. Just measure all on top of wet ingredients. Mix well, but do not over mix as you will be mixing it up more later.
Place half of batter in another medium sized bowl.
Make Flavored Batters
- To original batter in bowl, add banana layer ingredients. Mix just until incorporated.
To other half of batter, add pumpkin layer ingredients. Mix just until incorporated.
Set both aside while you beat the egg whites.
Make it Fluffy!
- Beat egg whites and cream of tartar with mixer until stiff peaks form.
Divide egg whites between two layer batters and fold in gently with a spatula until incorporated.
Make a layer in the loaf pan with half of one of the batters. It doesn’t matter which one you start with.
Layer half of the other batter, and repeat. Sprinkle top with additional oatmeal or chopped nuts if desired.
- Bake at 350F for 50 minutes or until toothpick inserted in middle comes out clean.
Let cool in pan for about 20 minutes, then remove to a rack to cool completely.
- If you want it a bit sweeter, mix 1/4 cup sugar, 1 tsp. cinnamon, 1/2 tsp. nutmeg and sprinkle between the layers.
Store in fridge for up to 1 week. You can freeze it in portions for a quick snack to take to work or school.