Roast Banana-Pumpkin Breakfast Bread

I discovered this recipe for roast banana-pumpkin breakfast bread a few years ago on 101 Cookbooks, a while before I had a blog. And over the years I've thought about making it - roasted bananas, rum soaked raisins, coconut milk, pumpkin seeds. It sounded like such a unique and delicious combination of flavours but I was always missing an ingredient. The cookbook the recipe comes from also really interests me but it doesn't seem to be in print anymore - Southwestern Vegetarian. Anyone have this cookbook? I'm just curious if it's as good as it sounds. Regardless I think it's time that I try and track it down!

Well how did this magical banana bread that I'd built up in my head turn out? It was good, but not as good as I had hoped. I thought roasting the bananas would impart something special but it just tasted like regular banana bread. You can taste the rum in the raisins which was a nice touch. If you love banana bread a lot I think it's one worth trying out, just for something a little different.

If this sounds good, you might also like:
Banana Crunch Muffins
Mom's Banana Apple Bread
Pumpkin Bread
Pumpkin Pecan Raisin Muffins

Roast Banana-Pumpkin Breakfast Bread
Adapted from Southwestern Vegetarian (found on 101 Cookbooks)

Makes 1 loaf

3/4 cup golden raisins
1/2 cup dark rum
2 ripe bananas, unpeeled
2 cups cake flour (I used 250 grams.)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup sugar
2 large eggs
1/2 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
1/2 cup toasted pumpkin seeds

Preheat the oven to 325F.

In a small pot, combine the raisins and rum. Bring to a boil over medium heat, then take off the heat and let stand for 1 hour. Strain the plumped raisins and set aside, discarding any remaining liquid.

Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven, set aside, and let cool.

Whisk together the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes. Turn the machine to low and add 1 egg. Mix until completely incorporated and then add the second egg. Mixing again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the electric mixer bowl and blend thoroughly on low speed. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Fold the pumpkin seeds and reserved raisins into the batter and pour it into a lightly greased 9 by 5-inch loaf pan.

Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack.