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!
Pumpkin Banana Bread
yields 2 loaves
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 9x5 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.