This moist and spicy bread has been a family favorite for years! Don’t let the “banana” in this pumpkin bread throw you off! You can’t really tell it’s banana, it just gives it an amazing moist texture! And it’s another way to get your kids to eat fruit! We love that this recipe makes 2 loaves because 1 is just not enough.
Ingredients
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 cup canned pumpkin
1 cup ripe bananas, mashed (I used 3 small bananas)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 rounded teaspoons pumpkin pie spice (or more)
1 cup nuts, optional
Directions
- Heat oven to 350 degrees. Grease 2 (8×4-inch) loaf pans.
- Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until mixture is creamy. Add pumpkin and bananas; continue beating until well mixed.
- In a separate bowl combine all dry ingredients and whisk together.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in nuts if desired.
- Spread evenly into pans. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
- Let cool in pans for a few minutes and then remove from pan and cool on wire rack.
This is a great bread to take to friends and neighbors because it slices beautifully – no crumbles!!