Fall is the 3 months out of the year starting from mid September to the end of November where pumpkin is a suitable variation to add to everything under the sun. Pumpkin-spice lattes, pumpkin muffins, pumpkin cheesecake, pumpkin pie, PUMPKIN BREAD. If you can eat it, you can eat it with pumpkin. I’m more then happy to jump on that bandwagon! Hence, why I come bringing pumpkin banana bread !
Ingredients (makes 2 loaves)
3 peeled, ripe bananas
15 oz of pumpkin puree. (1 can or half a can depending on size)
2 cups sugar, put more sugar off to the side to use later
2 cups self rising flour ( I used 1 cup flour, 1 1/2 tsp baking power, 1/2 tsp salt X 2 for 2 cups)
2 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt
heat oven to 350.
Mix banana and sugar till blended well, add pumpkin, mix till creamy.
Add flour, eggs, salt, vanilla, cinnamon and mix till smooth.
butter and flour 2 loaf pans. evenly distribute mix.
drizzle sugar over the tops of loaves.
bake for 45 minutes.