A few weeks ago I found myself with no less than a dozen bananas and two small sugar pumpkins. I have no idea how I ended up with all that fruit... ok, so that's not entirely true. The little sugar pumpkins are so damn cute I can't pass them by without buying one and bananas... well, I'm in the camp where one can never have too many bananas.
Anyway, I decided to attempt a banana-pumpkin bread to help use up my ingredients.
It smelled (and tasted!) like a little slice of Fall bliss, but the bread came out much too heavy and dense. I tried it again with whole-wheat pastry flour (having used whole wheat the first time) and it was still too heavy. I played around for still a third time and when that too was a miss (GRR!), I almost gave up...
But something inside me told me to give muffins a whirl and wouldn't you know it? Perfection.
Sometimes it's all about packaging, I guess.
I also (thanks to past experimentations) ran out of whole-wheat pastry flour making these muffins and substituted in a little quinoa flour. If you have some of that on hand, sub a little bit in (1/2 cup or less)--it gives these muffins a slight nutty taste. Otherwise whole wheat pastry is just fine! Enjoy.