Pumpkin Banana Loaf

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.

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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!!!

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