Happy Monday!
I can’t believe Thanksgiving is next week. Winter is quickly approaching and I’m savoring the last days of fall — weather and seasonal flavors like pumpkin! This weekend we were busy baking, walking the dog and taking our maternity/holiday photos! Our photos should be ready in a few weeks. Hopefully my barely there baby bump is noticeable 🙂
Some how we ended up with five
extremely ripe bananas. Instead of freezing them for smoothies we made
three loafs of bread — classic banana bread and pumpkin banana bread! I say we because Nick was my sous chef! He’s the best.
extremely ripe bananas. Instead of freezing them for smoothies we made
three loafs of bread — classic banana bread and pumpkin banana bread! I say we because Nick was my sous chef! He’s the best.
Last year I made Peanut Butter Pumpkin Bread with Chocolate Chips and it was insanely delicious. I tried to convince the hubby to add chocolate chips to the pumpkin banana bread, but he wanted to keep it simple. It’s a good thing I listened to him the banana and pumpkin combo was pure perfection! So moist and full of flavor.
Pumpkin Banana Bread {via}
Makes two loafs
Ingredients
4
cups all-purpose flour
cups all-purpose flour
4
teaspoons baking powder
teaspoons baking powder
4
teaspoons ground cinnamon
teaspoons ground cinnamon
2
teaspoons ground ginger
teaspoons ground ginger
2
teaspoons baking soda
teaspoons baking soda
1/2
teaspoon salt
teaspoon salt
1
can (15 oz.) Pure Pumpkin
can (15 oz.) Pure Pumpkin
4
large eggs
large eggs
1
cup granulated sugar
cup granulated sugar
1
cup packed brown sugar
cup packed brown sugar
1
cup (2 medium) very ripe bananas, mashed
cup (2 medium) very ripe bananas, mashed
3/4
cup vegetable oil
cup vegetable oil
1
cup chopped walnuts
cup chopped walnuts
Directions
Preheat
oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.
oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.
Combine
flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl.
Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil
in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir
in nuts. Split between two prepared loaf
pans.
flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl.
Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil
in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir
in nuts. Split between two prepared loaf
pans.
Bake
for 55 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool
completely.
for 55 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool
completely.
Additional Blogger Notes
For high altitude we added 1/3 cup flour and cooked for an hour and 15
minutes. We also used pecans instead of walnuts. Tip: Freeze one for later and enjoy one now.
minutes. We also used pecans instead of walnuts. Tip: Freeze one for later and enjoy one now.
Linking up with Join the Gossip, Lisa Loves John and Hun What’s for Dinner
Yum yum yum! I was going to make banana bread tonight already but now I'm thinking I may need to stop and pick up some pumpkin because this sounds amazing!
Do it! It's a nice little change and perfect for fall!