There are two common items in my kitchen these days: leftover pumpkin – puree, roasted, smashed, you name it – and banana bread. I almost always have a loaf of banana bread on the countertop – toasted with peanut butter, it makes a standard breakfast around here, and is constantly pulled into service in school lunches and for after-school snacks. The other day I had only 2 ripe bananas to use (generally I use 3 in a loaf) and a container of pumpkin puree in the fridge – turns out the two go deliciously together in a quick loaf.
This batter could also be baked as muffins – divvy it up among paper-lined muffin cups and bake for 20-25 minutes, until springy to the touch.
If you like, sprinkle the batter with coarse sugar before baking for a crunchy, crackly top.
Pumpkin Banana Bread
2 very ripe bananas
1/2-1 cup pumpkin puree
3/4 cup sugar
2 Tbsp. canola, olive or flax oil
2 large eggs
2 tsp. vanilla
1 3/4 cups flour (I usually use half all-purpose, half whole wheat, oat or quinoa flour)
1 tsp. baking soda
1/4 tsp. salt
a handful of chopped walnuts, chocolate chips, raisins, coconut, fresh or frozen blueberries (optional)
Preheat the oven to 350°F.
In a large bowl, mash the bananas, pumpkin, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out. It will look sort of cottage-cheesy.
Add the flour, baking soda and salt and stir until almost combined; add any additions and stir just until blended. Spread into a buttered 8”x4” loaf pan and bake for 50 minutes, until golden and cracked on top and springy to the touch.
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