Who hasn't made pumpkin bread or banana bread? These recipes are staples in the baking business, and have been for decades. For me, they are my go-to breads to bake for the holidays. But I have to admit, I'm always looking to invent a "new" or "modern" version that has great flavor, and will impress even my biggest critics (a.k.a, my 8 year old nephew). So then the light bulb went off: Why not combine pumpkin with bananas? They're both sweet with a smooth texture, and offer great nutritional value (potassium and vitamin A). After some experimenting, I came up with this recipe, which produced a rich and delicious bread that doesn't disappoint.
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Preheat Oven to 350 degrees
Banana Pumpkin Bread
Ingredients
2 medium, ripe bananas
1/2 c. canned pumpkin
1 c. sugar
1/2 c. butter (softened)
2 c. unbleached, white flour
1/4 c. rice milk
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Directions
Slice two bananas into small chunks and microwave for two minutes, to bring some of the liquid out of the bananas. Transfer the bananas into a sauce pan, with 1/2 c. canned pumpkin, a pinch of salt, and 1 tbsp. of butter.
Cook on medium heat for 3-4 minutes. Transfer the mixture into a bowl. Add eggs, milk, butter, and sugar. Mix well. Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix well. Place in a 9x5 loaf pan, and cook for 50-60 minutes. Remove from oven and let cool for 15 minutes before serving.
Makes 10 servings.
Hungry for More?
Sprinkle a handful of chocolate chips over the top of the bread mixture before baking.
Happy Eating!
