Archive | October 2015

Pumpkin Banana Bread… Happy Autumn, Darlings!

Hello, Darlings!
I just wanted to pop in and share a quick treat with you. Autumn is my absolute favorite time of year. I love everything about it: crisp, cool air; sweaters, hay rides, cider, bonfires, football games, the pumpkin patch, apple picking – good heavens, I could go on forever! But, I especially love the food. I love to bake (and all other manner of vintage house-wifery), but haven’t much patients for complicated preparations. This quick bread is easy enough for even the most novice of cooks to impress the mother-in-law. So, here is one of my favorite fall recipes.
Enjoy, my little kitchenistas!

A loaf lasts all of 3 days in my house. I used chocolate chips in this one.

A loaf lasts all of 3 days in my house. I used chocolate chips in this one.

Banana Pumpkin Bread
Prep Time: 20 Minutes
Cook Time: 50 to 55 Minutes
Servings: 12

Ingredients:

  • 2 or 3 ripe bananas, mashed
  • 2 eggs *(substitute 1/4 cup apple sauce to make  it vegan)
  • 1/4 cup vegetable or canola oil
  • 1 1/3 cups canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup honey *(substitute 1/2 cup brown sugar to make it vegan)
  • 1/2 cup white sugar
  • 1 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon all spice
  • 1 teaspoon ground cinnamon
  • 3/4 cup golden raisins, candied ginger, or chocolate chips
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, stir together the mashed bananas, eggs, oil, pumpkin, honey, and sugar.
  3. Combine the flour, baking powder, baking soda, salt, and spices together.
  4. Stir the dry mixture into the banana/pumpkin mixture until just combined.
  5. Fold in the raisins, ginger, or chocolate chips.
  6. Pour batter into the prepared pan.
  7. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until the top is crisp and a toothpick inserted into the center of the loaf comes out clean.
  8. Cool the loaf in the pan for 10 minutes before  moving to a wire rack to cool completely.

I do hope you enjoy this recipe. Please let me know how it turned out for you.

XOXO

Dolly Marlowe

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