Banana + Pumpkin Bread That's Safe for Bailey's Allergy

‍

Banana–Pumpkin Bread Recipe

Wet ingredients

• 2 ripe bananas, mashed (about 1 cup)
• ¾ cup pumpkin purée (plain, unsweetened)
• ¼ cup olive oil
• ¼ cup sour cream (plain, full-fat)

Dry ingredients

• 2 cups flour
• 2 teaspoons baking powder

👉 Ratio to remember:
2 cups dry : ~2¼ cups wet
(That’s why this stays moist without eggs.)

🔄 Optional structure booster (recommended but not required)

If you want it to slice cleaner (less crumbly):

Option A – Applesauce

• Add ¼ cup unsweetened applesauce
• If you add this, reduce pumpkin to ½ cup

Option B – Oats

• Replace ½ cup flour with ½ cup finely ground oats

Both are dog-friendly and great for digestion.

🥣 Mixing Instructions (quick)

1. Preheat oven to 350°F
2. Mash bananas until smooth
3. Whisk in pumpkin, olive oil, and sour cream
4. In a separate bowl, mix flour + baking powder
5. Fold dry into wet (don’t overmix)
6. Batter should be thick but pourable
   • If too thick → add 1–2 tbsp water
   • If too wet → add 1–2 tbsp flour

⏱ Baking

• Loaf pan: 45–55 minutes
• Muffins: 22–28 minutes
• Toothpick should come out mostly clean

Let cool completely before serving (important for dog tummies).

🐾 Serving + Storage

• Treat-size slices or cubes only
• Store in fridge up to 5 days
• Freeze extras for up to 3 months

‍