Pumpkin Banana Nut Bread
Add a pumpkin twist to your banana nut bread!"Jus made this and the house smells amazing and my three 3 year olds were attacking me to try it!! We ate 1/2 of one loaf already and it's only been out of the love ten minutes!! I had to do a little substituting because of what I had on hand but it was amazing, moist, and fluffy!! Wonderful recipe; I will be making this regularly!! (I used 3 c. Flour 1c. Baby cereal, 1&1/2 c. White sugar no brown, 1/2c. Applesauce, only 1/4 c. Oil and 5 teaspoons pumpkin pis spice.)" - tripletmama
Yield: 16 Ready in 1 hours, 20 minutes
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Verified by stevemur
|4 cupsall-purpose flour|
|4 teaspoonsbaking powder|
|4 teaspoonsground cinnamon|
|1 teaspoonsground ginger|
|2 teaspoonsbaking soda|
|1 15-oz canLIBBY'S® 100% Pure Pumpkin|
|1 cupgranulated sugar|
|1 cuppacked brown sugar|
|1 cupbananas; very ripe and mashed|
|3/4 cupVegetable oil|
|1 cupWalnuts; chopped|
Pumpkin Banana Nut Bread Preparation
PREHEAT oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas (If your bananas are not ripe enough, try broiling them until they are all black) and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
If you would like a softer crust, cool loaves half way and then wrap them in plastic and allow to cool completely. The little bit of steam will soften the crust.
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