Monday, October 9, 2017

Pumpkin Banana Bread

It's that time of year again, time for me to start pulling out all my favorite pumpkin flavored recipes. I'm also inspired to try some new recipes this year too, like this super yummy Pumpkin Banana Bread. You might be like me and think that sounds like sort of a funky combination, pumpkin and bananas together. But trust me, it's delicious! The bananas give it such a great flavor, and add so much moistness to the bread.

This recipe makes two loaves, perfect for giving one to a friend or neighbor. Or you can freeze the other for use at a later date. It's definitely nice to know you have something this delicious in your freezer to enjoy with tea or coffee when you want it.

This bread can also be made without the walnuts in it too. I actually only made one of the loaves with walnuts, and the other without. My grandchildren aren't very fond of nuts added to baked goods, and I wanted them to enjoy this treat too.

Fall is my favorite season and here in Nevada the temperatures have already dropped a lot. I needed a jacket this morning on my walk around the neighborhood. It's fun to see how so many people here get into the Halloween spirit with all their decorations on the houses and porches.

I hope you give this Pumpkin Banana Bread a try. It's sure to become a favorite like it has for me. My family loves it!

Recipe for Pumpkin Banana Bread


2 sticks butter, melted
2 1/2 cups white granulated sugar
4 eggs
1 can (15 oz) pumpkin puree
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
5 ripe bananas, mashed
1 teaspoon vanilla extract
1 cup chopped walnuts (if using)


Preheat oven to 350 degrees. Spray two loaf pans with non-stick baking spray and set aside.

Place softened butter and sugar into a large mixing bowl. With an electric mixer, cream together until well combined. Beat in eggs one at a time. Add canned pumpkin and mix together. Add in flour, baking soda, and pumpkin pie spice. Mix until combined. Stir in mashed bananas, vanilla extract, and walnuts, if using.

Divide the batter evenly between the two prepared loaf pans. Bake in the oven for 1 hour and 20 minutes. Check for doneness by using a knife or long wooden skewer.  

Makes 2 loaves.

This recipe is inspired by the wonderful Pizzazzerie Entertain In Style Blog.

Post by Patricia

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