There are two things I never say no two: banana bread and pumpkin bread. Today was one of those days where they both sounded good. Good thing I had some frozen extra ripe bananas (they may be ugly and smooshy but they are super sweet!) and pumpkin purée I could take out to defrost and use.
This recipe makes two yummy loaves. Eat fresh, freeze one for later or gift a loaf to a friend!
You will need:
*5 cups all purpose flour
*4 extra ripe bananas
*4 eggs (ground flaxseed works as a vegan alternative)
*2 2/3 cup pumpkin purée
*1 cup honey (maple syrup or agave can be used as an alternative)
*1 cup sugar. I prefer half white and half brown sugar in banana bread but all I had was white sugar today. Raw sugar works too.
*1 cup nuts (optional). I chose pecans.
*4 teaspoons pumpkin pie spice (or to taste for the spices)
*2 teaspoons cinnamon
*1 teaspoon salt
*1/2-1 cup other add ins like chocolate chips, etc.
*butter or oil to grease bread pans
Preheat oven to 350 degrees Fahrenheit.