Welcome, fellow pet lovers, to another adventure in homemade dog treats! Today, we’re whipping up a batch of Banana Pumpkin Dog Treats that will have your furry friends wagging their tails with joy. Packed with wholesome ingredients like ripe bananas and pumpkin puree, these treats are not only delicious but also a nutritious way to show your canine companions some extra love.
We’ve been on a mission to remove as much processed food from our diets as possible. So our pups diet is no different. And if you are like me, you feel good knowing you have full control over what your beloved furry friend is ingesting. Especially dog treats or bones. The amount of processing that goes into store bought dog bones to make them shelf stable is insane. Not to mention the recalls! So making my own dog treats with this easy recipe is a no-brainer.
This is such a simple recipe that I typically make a double recipe and freeze one batch.
Ingredients for Homemade Banana Pumpkin Dog Treats
Four simple ingredients make up this Banana Pumpkin Dog Treat recipe.
Ripe bananas, mashed
Pumpkin purée, canned or fresh
Eggs
Flour, whole wheat
Equipment
dog bone cookie cutter
parchment paper lined cookie sheet
How to make Pumpkin Banana Dog Treats
Step 1: Gather Your Ingredients First things first, gather all your ingredients. Make sure those bananas are perfectly ripe, as they add a natural sweetness that your furry friend will adore. And don’t forget the pumpkin puree, which not only adds a rich flavor but also provides a dose of essential nutrients.
Step 2: Preheat the Oven Preheat your oven to 350°F (175°C). It’s time to get that kitchen warmed up for some baking fun!
Step 3: Mash Those Bananas
Take those ripe bananas and mash them up in a bowl until you have creamy bananas. The riper, the better – the natural sweetness will shine through, making these treats irresistible for your pup.
Step 4: Mix in the Pumpkin Purée
Add the pumpkin purée to the mashed bananas. This ingredient not only enhances the flavor but also contributes to your dog’s overall well-being with its nutritional goodness.
Step 5: Crack Those Eggs In a separate bowl, crack the eggs and beat them well. Eggs act as a binding agent in this recipe, ensuring that your treats hold their shape while baking.
Step 6: Combine Wet and Dry Ingredients Now, it’s time to bring everything together. Combine the mashed bananas and pumpkin puree mixture with the beaten eggs. Mix well until you have a smooth, consistent blend.
Step 7: Add Whole Wheat Flour
Gradually add the whole wheat flour to the wet ingredients. This step requires a bit of patience – fold in the flour slowly to create a dough that’s not too sticky. You want a workable, firm dough that can be easily rolled out. If your dough is too dry, add 1 tablespoon water at a time. Or if dough is too sticky to work with, try adding more flour 1/4 cup at a time.
Step 8: Roll and Shape
Flour your work surface, using a rolling pin, roll out the dough to about 1/4-inch thickness. Get creative with the shapes – use dog bone-shaped cookie cutters to make treats that are not only tasty but also fun and visually appealing.
Step 9: Bake to Perfection Place your cute dog bone shapes on a baking sheet lined with parchment paper. Pop them into the preheated oven and bake for about 20-25 minutes or until golden brown. Keep an eye on them to ensure they don’t get too crispy – we’re aiming for a nice, crunchy exterior with a slightly chewy center.
Step 10: Let Them Cool
Once baked to perfection, allow the treats to cool completely on a wire rack. Your furry companion might be eager to taste them, I know Magnus always is, but patience is key for treats that hold their shape. Your fur baby will thank you for making these homemade pumpkin dog treats!
Magnus approved!
Nutritional Benefits
As with humans, our furry friends need essential vitamins and minerals for a healthy diet. These tasty treats serve uo a good source of Vitamin C, A, Calcium and protein. As a pet parent, these benefits are important to me.
Storage
For best results, store your treats in an airtight container or storage bag for up to 2 weeks in the refrigerator. You can keep them in an airtight container at room temperature for up to 5 days, if they last that long! Or store in the freezer for up to 3 months. As I stated above, I batch cook my treats so that I can freeze a batch. When you are ready, remove from the freezer and thaw in the refrigerator over night.
In a large mixing bowl, whisk together the mashed bananas and pumpkin puree.
In a small bowl, whisk the eggs. Add egg mixture to banana pumpkin mixture.
Add flour to the pumpkin mixture one cup at a time. Until a workable dough forms. If too sticky, add ¼ cup flour at a time. Or if too stiff, add 1 tablespoon water at a time until dough is soft enough to roll out.
Flour your work surface, using a rolling pin, roll out the dough to about 1/4-inch thickness. Use cookie cutters shaped like dog bones or any other shape you like.
Place treats on a baking sheet lined with parchment paper. Place in the preheated oven and bake for about 20-25 minutes or until golden brown. Keep an eye on them to ensure they don't get too crispy. You want a crunchy outside and chewy inside.
If you are looking for a crisp, easy chimichurri sauce recipe this is it! The fresh flavor of this green sauce is unmatched and will elevate any grilled vegetable or meat! This recipe is perfect anytime of year, but especially in the summer and early …
Whether you are following a plant-based diet or just looking for a healthier alternative to decrease your egg intake, you are going love this Vegan Tofu Scramble with Veggies recipe! It’s super flavorful, goes great on toast, mixed with rice in a burrito or eaten …
Tofu Butter Masala is a vegetarian/vegan twist on the traditional butter chicken recipe, a popular Indian dish. But I promise you won’t miss the meat!
This Tofu Butter Masala is a regular on our menu rotation. It’s deliciously simple and can made at a fraction of the cost at any Indian restaurants.
While it may seem like a lot of work, it truly is not! Aside from the marinade time, this recipe comes together very quickly. See end of post for time saving tips.
Ingredients for Tofu Butter Masala
Marinade
Tofu – extra firm – excess water removed
Plain Greek Yogurt – use plain vegan yogurt for vegan version
Onion, chopped
Fresh Garlic
Fresh Ginger
Garam Masala
Ground Tumeric
Ground Cumin
Chili powder
Salt
Sauce
Butter – use vegan butter for vegan version
Olive oil
Onion, chopped
Garlic, minced
Ginger, minced
Garam masala
Cumin
Coriander, ground
Chili powder
14 oz tomatoes, chopped or crushed tomatoes
water
Heavy cream – use vegan cream for vegan version
Sugar
Salt
Cooked Basmati Rice – or other rice
How to Make Tofu Butter Masala
Step 1
Make the marinade for the tofu.
In a medium bowl, combine the yogurt and the seasonings.
Marinate tofu in the sauce.
Add marinade to cubed tofu and carefully stir to combine. It’s ok if the tofu cubes break apart some.
Place in an airtight container and store in the refrigerator for at least 4 hours and up to 24 hours.
Step 2
Cook the Tofu
In a large deep skillet, heat butter and oil over medium-high heat. Add marinated tofu pieces. The marinate will stick to tofu which is good. Sauté the tofu until slightly crispy and golden brown, about 5 minutes. Remove tofu from the skillet.
Step 3
Prepare the butter sauce.
Melt butter in same skillet. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and ginger. Sauté 1 minute. Add spices and sauté an additional minute and then add diced tomatoes and water. Let it simmer for 10-15 minutes. Remove from heat.
Step 4
Blend the sauce.
Add sauce to a high-speed blender and puree until smooth. Then add cream and sugar and blend until mixed in. Add sauce back to pan with the cooked tofu and heat through.
Adjust seasonings as desired.
Serve over cooked basmati rice (or other rice).
Optional – sprinkle with chopped fresh cilantro.
Serve and Enjoy!
FAQ’s
Time saving tip – If I am meal prepping for the week, I will marinate the tofu but make the sauce in advance. When I’m ready to cook I simply cook the tofu in a skillet and then add the sauce and simmer about 5-10 minutes so that the flavors blend.
Vegan tofu butter chicken – Substitute vegan yogurt, vegan butter and vegan cream to make this recipe an easy vegan butter tofu recipe.
I hope you enjoy this delicious butter tofu as much as we do!
In a medium bowl, combine the yogurt and the seasonings.
Add marinade to cubed tofu and carefully stir to combine. Place in an airtight container and store in the refrigerator for at least 4 hours and up to 24 hours.
Tofu Butter Masala
In a deep large skillet, heat 1 tablespoon butter and oil over medium-high heat.
Add tofu, the marinate will stick to tofu which is good. Sauté tofu until slightly crispy and golden brown, about 5 minutes. Remove tofu from the skillet
In the same skillet, melt 2 tbsp butter over medium-high heat.
Add chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic and ginger. Sauté 1 minute.
Add spices and sauté an additional minute and then add diced tomatoes and water. Let it simmer for 10-15 minutes. Remove from heat.
Add sauce to a high-powered blender and puree until smooth.
Add cream and sugar and blend until mixed in. Add sauce back to pan with the cooked tofu and heat through. Adjust seasonings as desired.
This creamy White Bean and Fresh Thyme Dip comes together quickly. The fresh herbs create a light and refreshing flavor. It’s perfect served as an appetizer or a quick snack.
The first time I made it, I was in heaven! The fresh herb and garlic blend beautifully together for nice refreshing flavors. While it is perfect right out of the food processor, it holds its flavor the next day and can be store in the refrigerator for up to 3-4 days. It’s a great dip/spread to make for when I meal prep as it can be used in a variety of ways – see below.
To make this easy dip creamy, you will need a food processor or high-powered blender. However, fret not if you have neither! You can easily mash up the beans with a potato masher or fork for a chunkier version.
My garden is filled with fresh herbs, and this year my thyme has taken over one of the raised beds I have it in. Thyme is a pretty hearty perennial herb. Once your plant takes hold, you will have all the thyme you need. I have enjoyed fresh thyme in the spring through fall months. I dry it in the summer so that I have plenty over the winter months. It also freezes well.
Ingredients for White Bean and Fresh Thyme Dip
White cannellini beans rice (white kidney beans) – 2 – 15 1/2oz. cans, drained and rinsed.
Olive oil
Fresh Garlic
Fresh Thyme leaves
Fresh lemon juice
Sea salt, course
Pepper to taste
How to Make Bean Dip Recipe
Begin by heating the olive oil in a small saute pan over medium heat.
Add minced garlic and fresh thyme leaves. Sauté for about one minute. This helps to infuse the flavors into the oil.
Drain and rinse the cannellini beans.
Add the beans, sautéed garlic and thyme, lemon juice, and salt/pepper to the food processor.
Blend until desired texture. Pulse for chunkier texture, puree for creamy texture. Add a little water if not creamy enough.
Add an extra drizzle of olive oil and garnish with additional fresh chopped thyme leaves and some lemon zest.
Serve and Enjoy!
FAQ’s
What to serve with white bean dip
Serve with cut-up/sliced fresh raw veggies – carrots, celery, grape tomatoes, cucumbers, etc.
Serve with tortilla chips, crackers, pita bread, bagel chips, or crusty bread.
Use as a spread on sandwiches
Dollop of this fresh dip in a buddha bowl
Raw
If you are following a raw diet, skip the sautéing of the garlic and thyme. Add fresh herbs and minced garlic directly to the food processor or blender.
How to store
Store dip in an airtight sealed container in the refrigerator for up to 3-4 days. Honestly, this dip barely makes it to the fridge and rarely makes it past 1 day before it is devoured in my house! I love to add to almost anything I eat so it’s gone!
Substitutions
Beans – Don’t have cannellini beans, sub with cooked or canned navy beans, great northern beans or chick peas. Depending on the beans you may need to add water to obtain desired texture. Start with a tablespoon at a time adding only enough water to desired consistency. It’s always easier to add than take away! If using fresh cooked beans you will need 4 cups for this white beans recipe.
Thyme – While you can substitute with fresh oregano or other fresh herbs, it will change the flavor profiles. However, it will still be amazing! Try experimenting, and leave comments below.
Hummus vs Bean Dip
Traditionally, the base of hummus is made with chick peas and tahini (ground sesame seeds). Bean dip usually is made creamy with sour cream, yogurt or other creams. This recipe falls right in the middle, and could be considered a white bean hummus.
Begin by heating the olive oil in a small sauté pan over medium heat. Add minced garlic and fresh thyme leaves. Sauté for about one minute. This helps to infuse the flavors into the oil.
Add the beans, sautéed garlic and thyme, lemon juice, and salt/pepper to the food processor.
Blend until desired texture. Pulse for chunkier texture, puree for creamy texture. Add a little water if not creamy enough.
Serve with fresh vegetables, crackers, tortilla chips, pita or bagel chips, etc.
Add an extra drizzle of olive oil and garnish with additional fresh chopped thyme leaves.
Sloppy Joes are one of those summer American classics. This Easy Lentil Sloppy Joe recipe is a plant-based take on the traditional version of that classic sandwich. It’s still budget friendly with low-cost, basic ingredients.
This Easy Curried Rice recipe is on the table in under 30 minutes! It’s a quick and easy dish served as a main course or side dish. The combination of curry, turmeric, coconut milk, veggies and rice make for a beautiful blend that is both delicious and satisfying.
This curry rice recipe uses veggies, however it is perfect paired with tofu or a side of red lentils, or roasted sweet potatoes.
Ingredients for Easy Curried Rice
Avocado or Olive oil
Rice, cooked
Carrots
Onion
Garlic
Spinach, fresh baby spinach
Peas, frozen
Coconut milk – 13.6-14oz can – unsweetened full fat
Vegetable broth
Curry powder
Turmeric powder
Salt and Pepper
How to make Curried Rice
This curried rice recipe is very easy and straight forward.
Heat oil in a large deep skillet over medium-high heat.
Add chopped onion and carrots to the pan and sauté for 5 minutes, or until onions are translucent.
Add minced garlic to the pan and sauté about 1 minute.
While stirring, add curry and turmeric powder and allow to cook and become fragrant for about 30 seconds.
Add coconut milk and vegetable broth to the skillet.
Bring to a simmer and cook for about 10 minutes.
Add peas and spinach cook another 3-5 minutes.
Add rice and stir until blended and heated through.
Remove from the heat.
Serve and Enjoy!
What type of rice should I use?
For this recipe I use Jasmine rice. Jasmine rice cooks fluffy and is not sticky. It absorbs the flavors of the curry very well. But other rices such as, basmati, other long grains, or brown rice will work just as well.
What to serve with Easy Curried Rice
While this dish is perfect served on it’s own, it pairs well with tofu – Try my Crispy Air Fryer Tofu! Also, goes well a side of cooked seasoned lentils, roasted sweet potato, or salad.
