Banana Pumpkin Bread

Spring is here! Time to clear out the freezer and ready for the overflow of garden vegetables. Pumpkin puree has just about reached it’s frozen limit. Today I’m using the last of this fall fruit and a few overripe bananas to make this amazing bread. This quick bread has a different texture than most quick breads. Never dry and a bit ‘springy!’ Ha! Kristyn has put together the best ingredients with a little less sugar than most quick breads for this recipe. Check out her cute blog Lil’ Luna. Thank you Kristyn.

Recipe

Preheat oven to 350 degrees F.

Whisk together these dry ingredients in a bowl then set aside:

2 Cups all purpose flour
2 Teaspoons pumpkin pie spice
1/2 Teaspoon cinnamon
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/4 Teaspoon salt

Next beat the following ingredients in a large separate bowl until well mixed:

1/2 Cup vegetable oil (I use light olive oil or avocado oil.)
1/2 Cup white sugar
1/2 Cup brown sugar
2 Large eggs
2 Teaspoons best vanilla

Beat in the following:

2 Mashed medium bananas
1 Cup pumpkin puree

Now to the mixed wet ingredients slowly add the dry ingredients a little at a time and mix just until well incorporated.

1/2 Cup roughly chopped walnuts or nuts of your choice (optional)

Fold in nuts if using.

Grease & flour (or cooking spray) a standard size loaf pan. Fill with ingredients spreading evenly and bake for 50 minutes approximately. Check your baking time. My oven is slow and takes longer, up to an hour. If you need use a wooden screwer in the center (that comes out clean when done) to test. Remember some baking continues when removed from the oven. It could take up to an hour for some ovens.

Remove from oven when done and cool before removing from pan.

Enjoy!