Pumpkin Banana Bread

Hi Fall! While I don’t really enjoy your cooler temperatures, I do love all the pumpkins, sweet potatoes, soups and stews you bring. Your spices – cinnamon, cloves and allspice and I am in love with your cozy sweaters and jackets.

In Toronto, it seems as though the temperature has dropped 10 degrees within the past week. A little too much too soon if you ask me. We already have to withstand a gazillion months of winter, we shouldn’t have October weather in September. Last year I didn’t get around to making as many pumpkin/fall themed things as I wanted to, so this year I’m planning to do a lot of fall baking and cooking. What kinds of things are you all looking for this time of year?

To celebrate the beginning of fall I’m sharing a new recipe for Pumpkin Banana Bread – it makes use of seasonal pumpkin and those leftover bananas you have sitting on the counter right now. As I mentioned, I love fall spices so I really upped the flavor on this bread.

Pumpkin Banana Bread
Recipe by Lou

Ingredients
1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground cloves
3 tbsp butter, softened
3/4 cup brown sugar
2 ripe bananas, mashed
1 1/2 cups pumpkin puree
2 eggs
1 tsp vanilla

Directions

Preheat oven to 325. Butter the sides of a 9×5 inch bread pan.

Meanwhile, whisk dry ingredients in a large bowl.

In the bowl of a stand mixer or using an electric mixer cream butter and sugar together. Beat in eggs, mashed bananas, pumpkin and vanilla.

On the lowest setting, mix dry ingredients into wet ingredients. Be careful not to over mix.

Pour batter into pan and smooth top.

Bake for 50-60 minutes.

I hope you’re as excited for Fall as I am, enjoy the season with this lovely Pumpkin Banana Bread.

- Lou