Pumpkin Banana Bread

We had a bunch of bananas that were heading towards mush.
Took a look thru the cupboard and found a can of pumpkin puree.

A quick search of the internet and I found a recipe from The Pioneer Woman website.
It was convenient that I had all but one of the ingredients on hand.

Instead of pecans, I had a bag of Trader Joe’s Pumpkin Spiced Pumpkin Seeds.
I did not fold in the pumpkin seeds as per the instructions. Instead I crushed them with a rolling pin and sprinkled them on the top of the loaves.

Followed the easy directions and only had to bake for 15 minutes longer than suggested.
Shared a few slices with the neighbors; everyone loved this bread!
I’m sure we will make this again when overripe bananas are around!

• 3 cup unbleached all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1/2 teaspoon freshly grated nutmeg
• 1 cup granulated sugar
• 1/2 cup lightly packed light brown sugar
• 2/3 cup vegetable oil
• 3 eggs
• 1 cup canned pumpkin puree
• 1 1/2 cup mashed ripe banana
• 1 cup crushed Trader Joe’s Pumpkin Spiced Pumpkin Seeds

1. Preheat oven to 350°F/177°C.
2. Grease two(2) large loaf pans. You could use muffin pans instead.
3. Combine flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg with a whisk.
4. In a large bowl, beat granulated sugar, brown sugar, eggs and oil until combined.
5. Once combined add the pumpkin puree and mashed bananas and mix well.
6. After mixing in the fruit, stir in the flour mixture.
7. Divide the batter evenly between the two(2) loaf pans.
8. Bake for 45 to an hour and a half, or until a toothpick/cake tester inserted in the center comes out with a few moist crumbs. If the tops are getting too brown, tent with foil.
9. Cool the loaves in the pan for five(5) minutes.
10. Run a knife around the edge, remove from the pans and cool on a wire cooling rack.
11. Slice and serve!