Happy Fall… the season of all things pumpkin! In honor of the crisp air and the leaves falling, I brewed myself a cup of pumpkin spice coffee and started baking Pumpkin Banana Bread. Mmmm, my house smelled wonderful and this bread tastes amazing (and it’s healthy)! No eggs – fruit and vegetables – and minimal fat! Here’s my recipe for Pumpkin Banana Bread, so you can start the season off right!
1 cup sugar
1/2 cup canola oil (or melted butter)
4 ripe bananas, peeled and mashed
1 15oz can Pumpkin puree, unsweetened
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
2 1/2 tsp baking powder
3 1/2 cup self-rising flour
2/3 cup water
Preheat oven to 350 degrees. Grease and flour 2 9×5 loaf pans.
In a large bowl, mix sugar and oil. Then mix in bananas, pumpkin, and vanilla.
In a medium bowl, mix together dry ingredients.
Alternating dry mixture and water, add it to the wet ingredients in small batches. Divide batter between two loaf pans, bake for 40-45 min, or until toothpick comes out clean. Let stand 10 min, then remove from pans and cool completely. Enjoy!