Wednesday, November 9, 2011

Pumpkin Banana Bread

As soon as the weather starts to cool off and it really feels like Fall I instantly go into pumpkin mode.  I absolutely love pumpkin but try to only cook with it this time of year so no one in my house ever tires of it and there is so much to do with it.  I had some overripe bananas and some leftover canned pumpkin from making pumpkin pancakes so decided I needed a loaf of pumpkin banana bread in the oven.  It smelled heavenly.  Like banana bread doesn't smell amazing enough on its own but then you add pumpkin, cinnamon and pumpkin pie spice and WOW.  The only ting I would change next time around is adding a bit more pumpkin puree to the bread because I felt it wasn't as prominent of a flavor as I would have liked for it to be.

2 c. flour
3/4 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 large very ripe bananas, mashed
1/3 c. pureed pumpkin
2 large eggs
6 tbsp. unsalted melted butter
1 tsp. vanilla extract
1 1/2 tsp. pumpkin pie spice
2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Grease your loaf pan.  Whisk flour, sugar, baking soda, pumpkin pie spice, cinnamon and salt together in large bowl.  Mash the bananas in a separate bowl.  Add the pumpkin, eggs and vanilla into the bananas and whisk until combined.  Then slowly pour in the butter to the banana mixture while whisking.  Make sure you do it slow and whisk at the same time so you don't accident make your eggs start to scramble.  Pour the banana mixture into the flour and whisk until combined.  This is a thick and chunky batter so you may want to stir with a wooden spoon instead of a whisk at this point.  Mix until just combined.  Scrape into loaf pan and bake until golden brown, roughly 45-50 minutes.  Pierce with a knife and if it comes out clean it is done.  Let cool about 5 minutes before serving, but also great cold. 

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