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
- Preheat your oven to 350 degrees.
- Butter your loaf pan and sprinkle with granulated sugar - set aside.
- In s small bowl combine the flour, baking soda and baking powder and set aside.
- In a medium bowl mash your bananas.
- Add your pumpkin puree.
- Using a hand mixer combine your bananas and pumpkin with the oil and sugar until well mixed.
- Add in your egg and vanilla.
- Slowly sift your dry ingredients into your banana mixture - mixing with a spatula until no flour remains.
- Pour your batter into your loaf pan and bake for 50-55 minutes.
- Let cool in loaf pan for about 10-15 minutes, remove and let fully cool on a wire cooling rack.
- 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/
3.5.3217