Ooops. I did it again. I bought too many bananas! Why do I keep doing that??? Jeezowhiz! I didn’t want to make banana bread…AGAIN! I fully intended on making Pumpkin Bread this week! So…what is a girl to do, but to combine her banana bread recipe with her pumpkin bread recipe!? I used 3 very ripe bananas and one 15 ounce can of pumpkin and WALAHHH! Here it is. It made the house smell delicious and now I have 6 small loaves to hand out to some friends for Thanksgiving and beyond!!!
Pumpkin Banana Bread
Makes 6 small loaves, but you could make muffins or larger loaves too!
4 c. flour
1 1/2 cups sugar
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
3 bananas, smushed
1 15 ounce can pumpkin puree
12 Tbs. butter, melted, cooled slightly
4 eggs, slightly mixed
1/2 c. Greek Yogurt
1 Tbs. vanilla
*Cinnamon Sugar–optional to sprinkle on
Preheat oven to 350 degrees. Grease desired pans. (If using larger than the small loaf size, you will need to add baking time to this recipe…)
In a large bowl, combine flour, sugar, baking sugar, baking powder, salt, cinnamon and pumpkin pie spice. In another bowl combine the bananas, pumpkin, butter, eggs, yogurt and vanilla. Add the wet ingredients to the dry ingredients being sure that everything is moist and mixed in.
Bake for 40-55 minutes, depending on the pan size. I baked mine about 43 minutes. Remove from oven when a toothpick comes out clean. Sprinkle with cinnamon sugar if you ‘d like!
What did I love about this recipe? I loved that I could use up those extra bananas. The house smelled amazing. We had enough for us and for some friends. Loved it all…..
What didn’t I love about this recipe? Nothing!