Adding A Tinned Vegetable To My Banana Bread Made It Fudgier And Longer-Lasting

I’m never going back.

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.

Why does pumpkin make baked goods so soft?

As........

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