Banana Pumpkin Bread

Let me start off by saying that a colleague of mine made this banana pumpkin bread and brought it to the office and it was immediately devoured by everyone who could get their hands on a piece. While Starbucks has brainwashed us into thinking that the flavours of pumpkin are only good between the months of September and November, pumpkin recipes are scrumptious no matter what time of year. Plus, with the weather out there feeling like fall, I though this recipe was a great choice.

I always seem to struggle when it comes to loaves and determining when they’re done. One minute the toothpick you stuck in is gooey, the next it’s beyond dry. What I’ve learned is that a slightly under baked loaf is 100 times better than an over baked one. Cooking it until the batter is still just a bit wet makes for an extremely moist bread.



  • 2 ripe bananas
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 1/3 cups canned pumpkin puree
  • 1/2 cup white sugar
  • 1/2 cup honey
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon


  1. Pre-heat oven to 350 degrees. Butter and flour two 9X5 inch loaf pans
  2. In a large bowl, stir together the mashed bananas, eggs, oil, pumpkin, honey and sugar
  3. Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and stir into the banana mixture until just combined
  4. Divide the batter into the two prepared pans. ( I like to sprinkle pumpkin seeds on top so people know what they’re about to eat!)
  5. Bake for 45 minutes or until a toothpick comes out mostly clean.



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Homemade Burritos

Burritos. A word that many associate with fast food. A quick grab and go, fully loaded wrap of deliciousness. Most don’t even consider making these bad boys at home. Though it might be a little extra work, the result is 100% worth it.

This recipe is courtesy of the Vegetarian Ginger¬†and she describes them as the ‘Best Damn Burritos You’ll Ever Make at Home’. That’s definitely reason to give them a try!

The components of this burrito are re-fried beans, guacamole, pico de gaillo and mexican style rice that come together in a perfect tortilla parcel for one awesome bite!

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For refried beans:

  • 1 (450g) can of black beans, keep the liquid
  • 3 cloves garlic
  • Pinch of chili flakes
  • 1/2 tsp. cumin

For guacamole:

  • 2 avocados, peeled, pitted and diced
  • 3 tbsp. red onion, finely chopped
  • 1 tsp. lime juice
  • Handful of chopped chives
  • Salt to taste

For pico de gaillo:

  • 1 tomato, chopped
  • 1/2 yellow onion, chopped
  • 2 tbsp. lime juice
  • Salt to taste

For Mexican-style rice:

  • 1 cup long grain white rice
  • 1 tbsp. butter
  • 3 tbsp. fresh cilantro, chopped
  • 2 tbsp. lime juice
  • Salt to taste

Additional toppings:

  • 1 cup cheddar cheese, shredded
  • 1 cup lettuce, shredded
  • 4 medium-sized flour tortillas


For refried beans:

Heat vegetable oil in a medium-sized pan. Add garlic and cook for roughly 2 minutes. Add in black beans, chili flakes and cumin. Mash the beans with a potato masher, slowly adding in the liquid from the can. Let the liquid simmer and cook out so that the beans are smooth while still retaining some texture.

For guacamole:

Mash avocados, onion, lime juice, chives and salt in a bowl.

For pico de gaillo:

Mix all ingredients in a bowl and set aside.

For Mexican-style rice:

Cook rice as directed on packaging. Once done, stir in butter, cilantro, lime juice and salt. Take a spoonful or two of the pico de gaillo and add it in.

For assembly:

Preheat the sandwich grill. ( The grill is key because it helps to seal all of the ingredients into the tortilla and adds a nice crunch on the exterior)

Place one room temperature flour tortilla on a clean, dry work surface. Take 1/4 of the bean mixture and spread it in the middle of the tortilla, leaving plenty of space on the sides. Grab a large handful or two of rice and pat it down on top of the beans. Sprinkle some of the shredded cheese over top of the rice, then layer on the pico de gaillo and shredded lettuce. Layer the gaucamole on top as well as any additional toppings you prefer .

Fold the sides of your tortilla so that they cover the edge of the ingredients. Holding the sides of the tortilla in place, fold the front of the tortilla over your pile of ingredients and tuck them in as tightly as possible. Slowly roll it forward to seal the tortilla.

Place the burrito in the grill and press down lightly. Allow to grill for 4-5 minutes until the tortilla gets some nice grill marks and the ingredients have warmed through. Cut the burrito in half to view all the delicious components!

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