It is the season for all things pumpkin and I love pumpkin bread.
But this morning I also had some sorry looking bananas that needed immediate attention. Which got me to thinking, why not banana pumpkin bread?
I took out my banana bread recipe and my pumpkin bread recipe and created this banana pumpkin quick bread recipe.
I was hoping it would turn out well but you never know when re-writing a recipe.
It turned out wonderful! So here is the recipe. Enjoy!
Banana Pumpkin Bread
2 1/4 cups flour (I use
freshly milled multi-grain flower but all purpose works just fine too)
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbls baking power
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mashed bananas
1 cup pumpkin puree
2 eggs
1/4 cup buttermilk or sour milk (for sour milk add 1/2 tsp white vinegar to the milk)
1/3 cup softened butter or coconut oil (I use coconut oil)
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1 tsp cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl add 1 & 1/4 cup of the flour along with the rest of the ingredients. Mix on slow until combined. Once combined, beat on high with electric mixer for 2 minutes. Add remaining flour, mix well. Pour batter into greased loaf pan (9x5x3 inches). Put in middle of oven and bake 1 hour plus 10 - 15 minutes (check at 1 hour but expect to need another 10 or 15 minutes). This is a very wet batter meaning it will take longer to bake than and average quick bread. Check doneness by inserting a tooth pick or wooden dowel into the center. If it comes out clean, the bread is done.
Turn out onto a cooling rack immediately and let cool completely. For best results, wrap tightly and let sit overnight. But I can never wait that long!
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