Whole Grain Banana Pumpkin Bread

As fast as bananas ripen its no wonder there are countless recipes for using them:) I keep lots of bananas on hand for smoothies, etc. and typically have 1-2 every day; however, even with my voracious appetite, I can't keep up. So what's a person to do with all those over ripe bananas - bake! Bananas also freeze well for later use; with or without the peel.

Today I made whole grain banana pumpkin bread (http://www.kingarthurflour.com/recipes/easy-whole-grain-pumpkin-banana-bread-recipe). Limited modifications to halving the butter amount and substituting unsweetened apple sauce instead. I've made this bread before and can easily use less sugar than the recipe calls for; however, today I used just about the full amount. The orange juice is a great addition; you'd never know it is made with 100% whole wheat flour. The hardest part about this recipe is letting it sit overnight:)