A good friend of mine gave me a large can of pumpkin last weekend and I have been having lots of fun finding new recipes to make with it. I had a few banana's on my kitchen countertop that needed to be turned into banana bread, so I went searching for a pumpkin-banana bread recipe and I found this one at the Taste of Home website. It had great reviews, but I still made a little change to the recipe. I'm not a big fan of baking w/ shortening, unless it's for pastry, so I substituted butter for the shortening. I also cooked my bread in a bundt pan. I started doing this a few months ago, when my little "I can do it myself" 3-year old wanted to cut her own bread from the loaf pan. Having it in a bundt shape is a lot easier for her to slice (with a butter knife, don't worry!) and it has also solved my problem that I was sometimes having of my bread not being totally cooked in the very middle. I also had to add 10-15 minutes to the cooking time, because the original recipe is baked in mini loaf pans.
This bread is really yummy, but I wish it had a bit more pumpkin flavor to it. I might add some pumpkin pie spice next time. But, I will definitely be making it again!
Pumpkin Banana Bread-
1/2 cup butter
1 - 1/2 cups sugar
1 cup mashed ripe bananas
3/4 cup canned pumpkin
1 teaspoon vanilla extract
1 - 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cups chopped walnuts or pecans
In a large bowl, cream the butter and sugar. Add the eggs and beat well. Beat in the bananas, pumpkin and vanilla. Combine the flour baking powder, baking soda and salt; gradual add to creamed mixture. Fold in the nuts.
Pour into a greased bundt pan. Bake at 350F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool before removing from the pan.
I hope you're having a wonderful day today....it sure is a beautiful Autumn day here!