Pumpkin Banana Bread

Hello again!  Third year schedule has me all out of sorts, so I apologize for the haphazard posts.  The year is flying by - I'm almost finished with two rotations!  It's hard to believe that it's already October.

Speaking of which, I held off on my pumpkin escapades until the very end of September, but now it's no-holds-barred pumpkin time.  This recipe is the perfect kick-off to the fall season!

Pumpkin Banana Bread

Time: 1 hour and 20 minutes
Yields 1 loaf or 4 mini loaves

Ingredients:

8 tablespoons butter, softened
2/3 cup brown sugar
3 tablespoons maple syrup
2 large eggs
1 cup pureed pumpkin
1 cup mashed banana, or 3-4 large super ripe bananas
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour or white whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans (optional, but praline pecans would be delicious here)
1/2 cup semi-sweet chocolate chips (optional)

Directions:

1.  Preheat the oven to 350ºF.  Grease an 8 1/2" x 4 1/2" loaf pan or 4 mini loaf pans.

2. In a large bowl, beat together the butter, brown sugar, maple syrup, eggs, pumpkin, banana, water, and vanilla extract.

3.  Add in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.  Stir until just combined.  Mix in the nuts or chocolate chips if using.

4.  Spoon the mixture into the greased pan(s).  Bake for 55 to 70 minutes (30 to 40 minutes for mini loaves), or until a toothpick inserted into the center comes out clean.  The loaf should be lightly browned.

5.  Allow the loaf to cool for 5-10 minutes before turning it out of the pan and allowing it to cool completely.  Wrap in plastic wrap or aluminum foil to store or to freeze.

Recipe adapted from King Arthur Flour