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| PUMPKIN BANANA BREAD | |
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1 1/2 c. sugar 3/4 c. butter 3 eggs 1 c. canned pumpkin 2 med. ripe bananas 1 tsp. vanilla 3 c. all-purpose flour 2 tsp. baking powder 1 tsp. pumpkin pie spice 1 c. chopped walnuts or pecans (optional) Preheat oven to 350°F. In a large bowl combine sugar, butter, and eggs. Beat at medium speed until light and fluffy. Add pumpkin and mashed bananas; continue beating until mixed (mixture will have curdled appearance). Add remaining ingredients except nuts; mix until moistened. Stir in nuts. Spread into 2 greased 8x4 loaf pans. Bake 50-60 minutes or until wooden pick in center comes out clean. Cool in pans 5 minutes. Remove from pans; cool completely. This is a moist bread that keeps for days but doesn't last that long at our house. | |
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recipe reviews #122080
VulcanDeathGrip (New Jersey) says:
Wow; HIGHLY recommended. I had an old raggedy banana and a half cup of pumpkin puree and now I have a beautiful loaf of the most fragrant and delicious bread! (I halved the recipe.) Thank you for sharing this.
#177010
Gail C. (United States) says:
Made this exactly as directed. No substitutions. I really liked that it made two loaves, and was planning on keeping one loaf and giving the second as a gift. So glad I tasted the one I was keeping... you can only vaguely taste the banana or pumpkin flavor. It is bland, and extremely sweet.
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