Banana Pumpkin Bread
I love banana bread. I have tried many, many variations. This one is definitely a top contender! It has a wonderfully moist texture, and is packed full of pumpkin and banana - neither flavor is overpowering, you can just taste both. It is perfect warm from the oven with a little butter spread over the top. But it doesn't even need butter.
My picky 5-year old really liked this one too, and has requested a second batch since the first disappeared much too quickly for her liking! And who am I to complain about such a request - the smell during baking alone is totally worth the few minutes it takes to whip this recipe up!
I think today might be another good day for a batch of this bread (I save over ripe bananas in a bag in the freezer for just such occasions), a cup of hot coffee, and the fireplace on. Sounds like a good way to end the day to me.
Banana Pumpkin Bread (from matzahball on AllRecipes)
2 ripe bananas, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup brown sugar
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (I subbed for some ground ginger with apple pie spice to use what I had)
1 teaspoon ground cinnamon
- Preheat oven to 350 degrees, and prep a loaf pan by spraying with non-stick cooking spray.
- Blend the bananas and pumpkin together on medium-low speed in the bowl of a stand mixer. When combined, add in the eggs one at a time (scrape down the sides as necessary) until well blended. Add in the oil and sugars, blending again until combined.
- In a separate bowl combine the flour, baking powder, baking soda, salt, and spices. Stir to mix well. Slowly and on low speed, add in the dry ingredients to the wet.
- When batter is evenly mixed, pour into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, using a toothpick to test the center to ensure it is baked through. Cool 10 minutes in the pan before removing to a wire rack to cool completely.