I’ve written before about how much I hate dry, mealy protein puddings. The only reliable solution I’ve found is adding canned pumpkin to the mix, which leaves it velvety-smooth and fudgy.
Which begs the question: can the addition make my “regular” bakes tastier, too?
After all, the addition is known to add “extraordinary moisture and softness” to cakes, muffins, and other delights.
Plus, I found myself with a load of leftover puree, along with some very old bananas, recently. Have necessity and curiosity ever been so perfectly aligned?
I needed to try a pumpkin banana bread ASAP.
Canned pumpkin with banana bread
English (US)