Muscle Mousse Autumn Banana Pumpkin Loaf Recipe


  • 2 scoops (50g) Milky White Chocolate Muscle Mousse
  • 150g self-raising flour
  • 1tsp baking powder
  • 150g wholemeal self-raising flour
  • ½ tsp ground cinnamon
  • ½ tsp ground mixed spice
  • 50g plus 1 tsp demerara sugar
  • 2 very ripe bananas (approx 180g peeled)
  • 100g pumpkin puree
  • 1 egg
  • 2tbsp vegetable oil
  • 50g Greek yogurt (choose a full fat one with a higher protein content if possible)


  • Preheat the oven to 170°C fan/ 190° conventional/ Gas 5. Line a large loaf tin with baking parchment.
  • Sift the white flour and baking powder into a large bowl and stir in the wholemeal flour, Muscle Mousse and spices. Whisk together briefly, then stir in the sugar.
  • Mash the bananas on a plate, add to a bowl with the pumpkin puree, yogurt, egg, oil and water and whisk to mix.
  • Add the pumpkin mixture to the dry ingredients and stir well – the mixture will be fairly stiff.
  • Spoon the mixture into the tin and spread evenly. Sprinkle over a little extra demerara sugar if desired to make a crunchy topping.
  • Place the tin onto a baking tray and bake for 30 minutes then turn and cover loosely with foil. Bake for a further 20 minutes. Check that the cake is cooked by inserting a skewer into the cake – if it comes out clean the cake is done.
  • Cool on a wire rack before slicing.

To make the pumpkin puree

  • Quarter the pumpkin then de-seed and discard the fibrous inner. Carefully remove the skin with a knife then chop into roughly 20cm cubes.
  • Steam for 15 minutes until tender then allow to cool slightly.
  • Whizz in a food processor until smooth then keep refrigerated or freeze in batches.
  • Alternatively, quarter the pumpkin and cut each quarter into about 3 wedges. Roast in a deep baking tray with 1cm of water for about 40 minutes or until tender then scoop out the flesh and process until smooth.

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