Power through your mornings with this nutrient-packed pumpkin banana breakfast bread from triathlete-chef Lentine Zahler.

Ingredients

*Can substitute 2 T ground flaxseed and 4 T warm water

Directions

  1. Preheat the oven to 325 degrees.
  2. Butter and flour a loaf pan (or line with parchment paper).
  3. Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl, and set aside.
  4. In a small bowl, combine the mashed banana with the pumpkin, vanilla and coconut milk, and set aside.
  5. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and evaporated cane juice on medium speed until it’s light and fluffy.
  6. Turn the machine speed to low and add one egg. Mix until completely incorporated, then add the second egg.
  7. Mix again until completely incorporated.
  8. Add half of the banana mixture to the mixer bowl and blend completely on a low speed.
  9. Then add half of the flour mixture and mix until combined. Repeat with the other half of the banana mixture and the other half of the flour.
  10. Remove the mixing bowl from the stand mixer and, with a spatula, gently fold in the raisins and pumpkin seeds.
  11. Pour the batter into the prepared pan, tapping the whole pan lightly on your work surface to make sure that it rests evenly, then bake for 60-75 minutes, or until a skewer inserted into the center of the loaf comes out clean.
  12. Sprinkle the top of the bread with a light dusting of powdered sugar.
  13. Allow the loaf to stand in the pan for 10 minutes before removing.

Chef Lentine Zahler recommends this recipe for a filling breakfast or portable ride food, as it’s packed with potassium, healthy fats and protein.