Pumpkin Banana Loaf
  • 2-3 (about 1/2 cup) very ripe bananas
  • 1/2 cup pumpkin puree
  • 6 tablespoons canola oil
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  1. Preheat your oven to 350 degrees.
  2. Butter your loaf pan and sprinkle with granulated sugar - set aside.
  3. In s small bowl combine the flour, baking soda and baking powder and set aside.
  4. In a medium bowl mash your bananas.
  5. Add your pumpkin puree.
  6. Using a hand mixer combine your bananas and pumpkin with the oil and sugar until well mixed.
  7. Add in your egg and vanilla.
  8. Slowly sift your dry ingredients into your banana mixture - mixing with a spatula until no flour remains.
  9. Pour your batter into your loaf pan and bake for 50-55 minutes.
  10. Let cool in loaf pan for about 10-15 minutes, remove and let fully cool on a wire cooling rack.
  11. Store in an air tight container for up to a week, or freeze for up to 3 months.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/pumpkin-banana-loaf/