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So I just made my own pumpkin banana bread, and it is SLAMMIN’! I’ve made Better Homes and Gardens’ banana bread for a long time (with a few of my own modifications, and it works well with Gluten Free flour, too. My kids love it!) Today I only had 2 ripe bananas (it calls for 3), but I had pumpkin pack in the fridge, so I pulled it out and substituted, and viola! Delicious, delicious, delicious! I’m a sucker for a moist dessert, and also love everything fall and pumpkin, so this hit all my “yes” spots. I almost always add mini chocolate chips to my banana bread; it gives it that extra little dessert feeling. The recipe calls for nuts, so you can definitely put those in, too, or instead, if you’re feeling a little nutty. 

Without further ado….. 
 

PUMPKIN BANANA BREAD
 

1 1/2 cups all purpose flour 

   (I use America’s Test Kitchen’s GF flour blend) 

1 1/2 tsp baking powder 

1/2 tsp baking soda 

3/4 tsp ground cinnamon 

1/8 tsp salt 

1 egg 

2 ripe, mashed bananas 

1/2 cup pumpkin puree 

1/2 cup sugar 

1/4 cup cooking oil 

scant 1/2 cup mini chocolate chips or nuts 

 

1.  Grease the bottom and sides of a loaf pan; set aside. In a medium bowl combine the dry ingredients (sans sugar), stirring well. 

2.  In a mixing bowl, beat the egg, bananas, pumpkin, sugar, and cooking oil together. Slowly add the dry mixture, stirring until just moistened. 

3.  Bake for 45-50 minutes at 350º or until toothpick inserted in center comes out clean. Cool for 10 minutes (if you can hold yourself back!), serve and enjoy!

 

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