Darn Good Pumpkin Banana Bread11.04.2015
recently, i have found my kitchen overflowing with cans of pumpkin puree and bananas. bananas because my kids and i usually can't get enough of them. but had recently gone on an unannounced internal strike with the fruit. me, because i currently couldn't stomach them with my morning sickness. my kids, because i think they had just gotten tired of eating them. needless to say, i had about a dozen bananas that were slowly decaying in our fruit bowl. and as for the canned pumpkin...well, i had bought a ton a few months back in anticipation of all the baked pumpkin goods i would make once fall rolled around. but like i said before...my morning sickness attacked with a vengeance and i lost all the baking willpower and gumption i had.
lucky for me, my morning sickness tends to go into submission during the afternoon. so on a particular day when this happened, i peeled myself off the couch and went in to my kitchen to whip up a few batches of pumpkin banana bread. i know, it sounds kind of weird. but after i made it the first time, it became a huge hit; and is something that is now asked for regularly in my home. especially as an after school snack. my kids are completely hooked!
here's how you make it!
pumpkin banana bread
2 ripe banans, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup sugar
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1 tsp. nutmeg
3/4 cups semi-sweet chocolate chips
1- preheat oven to 350 degree f. and grease a standard size loaf pan.
2- in a large bowl, mix together your bananas, eggs, oil, pumpkin puree, honey, and sugar.
3- in a separate bowl combine the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. once mixed together, stir into the banana mixture until just combined.
4- fold in your chocolate chips.
[note: you can also use raisins and/or chocolate chips too.]
5- pour mixture into pan and bake at 350 degrees f for 45 minutes or until an inserted toothpick comes out clean. remove pan from oven, let cool for 10 minutes and then remove bread from pan and place on a wire rack to finish cooling completely.
[note: this recipe makes quite a bit. so, you can opt to make 1 large loaf or bread. OR, use two bread pans and have your loaves be a little bit smaller in size. i always go for the second option and make 2 loaves of bread.]