Pumpkin is the perfect taste in fall. It’s warm and comforting. You can have it savory in something like a ravioli or make it sweet in pies or cookies.

I had a bunch of bananas that were nearing the end of their life-cycle recently and wanted to see how pumpkin and banana paired together. The verdict: Surprisingly well.

I found a recipe online for a healthier version of a whole wheat flour and pumpkin banana bread on Balanced Health and Nutrition, a blog by Rebecca Scritchfield. The only change I made to the recipe was to use plain whole wheat flour (I haven’t been able to find whole wheat pastry flour near my house yet.)

I wish I had a picture of the bread to post. I’ve made it twice this month and both times the bread didn’t make it long enough to pose for the camera. I promise to add a photo of the bread if I make it again soon!

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