Banana Pumpkin Bread
photo by Laura S.
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
3 loaves
- Serves:
- 18
ingredients
directions
- Puree bananas.
- Mix well with pumpkin, eggs, sugar and vanilla.
- Add oil.
- Add remaining dry ingredients, mixing until evenly blended.
- Grease 5 small, or three standard size loaf pans and fill 1/2 full with mix Bake at 350- small loaves need 35-45 minutes, standard loaves need 50-60 minutes Bread keeps beautifully in the freezer for long periods if double bagged in a zip lock bag with the air squeezed out.
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Reviews
-
Just made it. I doubled the recipe because I had a lot of bananas and pumpkin. I substituted white chocolate and butterscotch chips for the nuts. I also added about a cup of sour cream. It is so moist, and wonderful. The double recipe made 2 larges loaves and 4 smaller loaves. My husband ate an entire smaller loaf by himself before it ever had a chance to cool down. This is a keeper.
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These did not turn out great for me. It only made enough for 2 standard pans. They were rather dense and not very flavorful. I'd recommend increasing the spices and possibly sugar depending on the sweetness of your bananas. Baking powder, like someone else mentioned, is probably necessary to improve the density.
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Tweaks
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Just made it. I doubled the recipe because I had a lot of bananas and pumpkin. I substituted white chocolate and butterscotch chips for the nuts. I also added about a cup of sour cream. It is so moist, and wonderful. The double recipe made 2 larges loaves and 4 smaller loaves. My husband ate an entire smaller loaf by himself before it ever had a chance to cool down. This is a keeper.
RECIPE SUBMITTED BY
SJG3483
Atlanta, 0