Banana loaf packed with pumpkin - a bread you'll want to make again and again this fall. | www.staceysrecipes.com

Pumpkin Banana Loaf

Banana loaf packed with pumpkin – a bread you’ll want to make again and again this fall. 

This is the first pumpkin recipe to successfully come out of my kitchen this fall. And trust me when I say its a good one.

This recipe starts with my favorite banana loaf, a recipe I got from my mom, who use to make it all the time when I was growing up.

I’ve made this recipe 3 or 4 times in the past few weeks – and its disappeared each time quicker than the last.

Banana loaf packed with pumpkin - a bread you'll want to make again and again this fall. | www.staceysrecipes.com

There are a few different additions to this recipe from my Banana Loaf.

One, obviously being the addition of pumpkin puree.

Two, I buttered and sugared the pan before pouring in the batter and baking.

The first time I made this recipe, I actually made them into mini loafs (they bake for 26 minutes in case you’re wondering!) and I made half with parchment paper and half with the sugared pan.

Know which mini loaves I devoured we ate first?

Yep, both mini loaves with the sugars pan went first. Actually they both somehow disappeared the same night I might them. I’m going to go ahead and blame the cats.. 😉

Banana loaf packed with pumpkin - a bread you'll want to make again and again this fall. | www.staceysrecipes.com

Enjoy this Pumpkin Banana loaf still warm with a square of butter, later that night with a cup of tea, or sneak a few slices for breakfast.

After all it does have bananas in it.

Therefore it must be considered breakfast, right?!

Banana loaf packed with pumpkin - a bread you'll want to make again and again this fall. | www.staceysrecipes.com

Grab those over ripe bananas and pumpkin, and start baking!


Pumpkin Banana Loaf
 
Ingredients
  • 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
Instructions
  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.

 

 

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