I am a big banana bread person. I love it. I don’t get depressed when I see the bananas I bought earlier in the week slowly browning and rotting away. I get excited, because it means I’ll get to make some banana bread or banana muffins or something. I have a whole category on this blog devoted to bananas.
I’m also a big fall person. I love everything about it, but especially the smells and flavors of fall baked goods. I don’t discriminate. I make them all year long. My pantry is perpetually stocked with Libby’s canned pumpkin.
Because I make so much banana bread, I often try to find new ways to make it. Some of my favorites: Bananas Foster Bread, Loaded Banana Bread, and Super Moo Muffins (made with much more moo) are some of my favorites.
This particular bread is a new recipe for me, and a hit, because it combines two of my very favorite things. Pumpkin and bananas. It is loaded with cinnamon and pumpkin pie spice, and it will make your house smell amazing. It is soft, and moist, and very, very tasty.
Hope you enjoy!
Recipe adapted from Libby’s Pumpkin
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- 4 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup (3 medium) very ripe bananas, mashed
- 3/4 cup vegetable oil
- 1 cup chopped walnuts (I left these out)
PREHEAT oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.