vegan banana pumpkin bread on plate

Remember those paper fortune tellers you used to make back in the day?

paper fortune teller

Well, this past Sunday a few of the kids in my church school class decided to make paper fortune tellers out of offering envelopes. How clever. Right in the middle of the lesson on the Good Samaritan, there they were, hard at work folding and shaping and manipulating to their heart’s content. Until I caught them red handed.  One student was surprised  I knew what the little paper contraptions were. I had to school her.  I usually picked the color purple and the number four. I’m old, but not that old. 

If I were to make a fortune teller today, I would probably label the outside with days of the week.  I’d dot the inside with meal times and corresponding numbers: breakfas t(1), mid-morning snack (2), lunch (3),  mid-afternoon snack (4), dinner(5), dessert(6), second dessert (7). Further in would be a mini assortment  of my favorite dishes. This is actually sounding like a pretty good idea. Tuesday: breakfast: sweet potato pie. I win! Future is looking bright.  

Now let me help you with your fortune: Saturday: Mid-afternoon Snack: Vegan Banana Pumpkin Bread.

You’re welcome.

Vegan Banana Pumpkin Bread
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  1. 2 1/4 cups of whole wheat pastry flour (or white whole wheat flour)
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. 1/4 teaspoon cardamom
  9. 1/2 tablespoon chia seeds
  10. 1/2 tablespoon blackstrap molasses
  11. 3/4 cup sugar
  12. 1/2 cup unsweetened applesauce
  13. 1 teaspoon vanilla extract
  14. 1 cup pumpkin puree
  15. 1 cup mashed overripe bananas (about 2 bananas)
  1. Preheat oven to 350 degrees. Grease and flour a 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
  2. In a mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cardamom.
  3. Use a fine-mesh sieve or flour sifter to sift the flour-spice mixture onto a sheet of parchment paper. Place the sifted flour back into the bowl and sift once again.
  4. After you have sifted the flour twice, set aside.
  5. In a small dish combine the molasses, chia seeds and 3 tablespoons warm water. Stir with a fork or small whisk and let rest for five minutes.
  6. In a separate bowl, whisk together the sugar, applesauce, vanilla, pumpkin, and mashed bananas.
  7. Add the chia seed mixture to the banana-pumpkin mixture. Stir lightly.
  8. Fold in the twice-sifted flour until just combined.
  9. Pour the batter into the prepared loaf pan.
  10. Bake for about 50 minutes to 1 hour. A knife inserted in the center of the bread should come out clean.
  11. Cool on a rack for 10 minutes.
  12. Remove the bread from the pan and allow it to finish cooling.
Dani On The Brink


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