I got the idea for this loaf from the leftover pumpkin in my fridge and the ripe bananas on my counter. I then looked for ideas on Pinterest, and pulled together my own recipe based on what we like. The result is this delicious moist loaf that I am enjoying with a mug of coffee right now.
- 1/2 cup EACH brown & white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 3 bananas, mashed (3 small to medium or 2 large)
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice – if you don’t have this substitute with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg
*** note – a few friends tested this recipe and said it took them longer to bake than indicated – so add a bit more time and check with a toothpick whether done or not – and please – do not double or triple this recipe ***
Preheat the oven to 350 F. Spray a loaf pan with non-stick baking spray and set aside.
In the bowl of a stand mixer, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating well & scraping the bowl as needed. Add the vanilla, pumpkin and bananas and beat on medium speed until well mixed. In a small bowl, whisk together the rest of the ingredients. Add in the dry ingredients mixing until just combined.
Pour the batter into the pan and bake for 60 minutes, or until a toothpick inserted comes out clean. Let the bread cool in the pan for 15 minutes before removing it and allowing it to cool completely on a wire rack. The bread can also be frozen once cooled. Enjoy!!!