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Pumpkin Banana Bread

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.

 

From zucchini bread to stew, find Babble’s top 23 Seasonal Squash Recipes!

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