Homemade Banana bread is my favorite quick bread to make. It makes for a great afternoon snack or for breakfast. I love my bread slathered in butter and served with a tall glass of ice cold milk. *awww.... heaven* This past week, I have been thinking of ways that I could utilize some ripe bananas and left over pumpkin puree. This recipe was the ticket to using both! I love Pumpkin bread and Banana Bread but never thought to combine them. This recipe is also a healthier option than the traditional pumpkin or banana bread with ingredients like whole wheat flour and brown sugar. It also has the feeling of fall with its seasonal spices like cloves, cinnamon and nutmeg! This recipe is sure to become a favorite at your home.
Pumpkin Banana Bread
Pam Baking Spray
3/4 c. unbleached all purpose flour
1/2 c. white whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves*
1/2 tsp. nutmeg*
3 very ripe bananas, mashed
1/2 c. pumpkin puree
2 Tbsp. butter, softened
1/2 c. Light brown sugar, unpacked
1 Large egg
1 Large egg white
1 tsp Vanilla extract
1/4 c. pecans, chopped
* If you do not have cloves or nutmeg on hand you can use 1 tsp. Pumpkin Pie Spice in place of the cloves and nutmeg
Preheat oven to 325 degrees. Grease a 9X5 pan with baking spray.
In a Medium bowl combine flour, baking soda, spices and salt with a wire whisk and set aside.
In a Large bowl, cream butter and sugar together with an electric mixer. Add egg white, egg, bananas, pumpkin and vanilla, and beat on medium speed until thick. Scrape down sides of the bowl. Add Flour mixture and nuts and blend on low speed until well combined. Don't over mix!
Pour batter into pan and bake on the center rack for 60 minutes, or until when toothpick inserted comes out clean.
Let Pan cool for 20 minutes, bread should be at room temperature before slicing.