Let me start off by saying that a colleague of mine made this banana pumpkin bread and brought it to the office and it was immediately devoured by everyone who could get their hands on a piece. While Starbucks has brainwashed us into thinking that the flavours of pumpkin are only good between the months of September and November, pumpkin recipes are scrumptious no matter what time of year. Plus, with the weather out there feeling like fall, I though this recipe was a great choice.
I always seem to struggle when it comes to loaves and determining when they’re done. One minute the toothpick you stuck in is gooey, the next it’s beyond dry. What I’ve learned is that a slightly under baked loaf is 100 times better than an over baked one. Cooking it until the batter is still just a bit wet makes for an extremely moist bread.
- 2 ripe bananas
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/3 cups canned pumpkin puree
- 1/2 cup white sugar
- 1/2 cup honey
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Pre-heat oven to 350 degrees. Butter and flour two 9X5 inch loaf pans
- In a large bowl, stir together the mashed bananas, eggs, oil, pumpkin, honey and sugar
- Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and stir into the banana mixture until just combined
- Divide the batter into the two prepared pans. ( I like to sprinkle pumpkin seeds on top so people know what they’re about to eat!)
- Bake for 45 minutes or until a toothpick comes out mostly clean.