A little bit of reading…
A little bit of playing…
And now, a little bit of napping…
So I can get a little bit of eating done!
This recipe is based on the Banana Bread Breakfast Bake recipe but contains everyone’s favorite fall ingredient… PUMPKIN. Yum. I really, really like the combination of corn bread mix with pumpkin.
I also doubled the recipe to make enough for two.
Pumpkin Banana Bread Breakfast Bake <— say that five times fast!
Ingredients (for a two servings):
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1 banana, sliced
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1/4 cup raw oatmeal
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1/2 cup whole wheat pancake mix
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1/2 cup corn muffin mix (I used Bob’s Red Mill)
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Cinnamon to taste
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1/2 cup almond milk
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1/8 cup water
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2 egg whites
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1/4 cup pureed pumpkin
Directions:
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Preheat oven to 375.
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Grease small casserole dish (mine was an 6-inch square).
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In a bowl, combine all ingredients except 1/2 the banana slices.
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Pour mix into casserole dish and place rest of banana slices on top.
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Bake for 24 minutes or until firm.
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Let stand for a few minutes and serve. Optional: drizzle with maple syrup.
Thought of the Day:
Have a good one!
Love the ‘pull to sound alarm’ pacifier!