At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Everyone’s favorite—banana bread is made even more delicious with the taste of cinnamon.
Dietary Fiber: 1g
Hello - just sub the 1 cup of bananas with pumpkin or sweet potato. I've made pumpkin bread with sweet potatoes because pumpkin is so high priced now. One can also freeze bananas. Just peal, wrap in wax paper, and put in a zip lock freezer bag. Also I freeze sweet potatoes insmall zip lock bags then put all of them in a large zip lock bag.
I did it with pumpkin pure and sweet potato pure and it turned out pretty good !!!
I've also modified it with canned pumpkin instead of banana, adding nutmeg as well, HUGE hit with everyone!
I have not made this yet but why not a recipe for pumpkin cinnamon bread
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3166
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I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
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