|You will need Salt, Ground Ginger, Baking powder, Sugar, 2 Very ripe Bananas, Cinnamon, Nutmeg, Flour (I used half White and half Whole Wheat), Eggs, Baking Soda, Brown Sugar, Pumpkin Puree, and Canola Oil.|
|In a large bowl combine the Flour, Baking Powder, Ground Ginger, Nutmeg, Cinnamon, Baking Soda, & Salt. Mix together very well.|
|In a separate bowl combine the Bananas, Canola Oil, Eggs, Sugar, and Brown Sugar.|
|Add in the lovely Pumpkin puree. Make sure it is not the canned Pumpkin Pie mixture just the plain Pumpkin.|
|Beat everything together really well.|
|Slowly combine the Flour into the Pumpkin mixture. This is a great job for you little helper.|
|There we go...all ready for the dance.|
|Split the dough into two Bread pans that have been greased and Floured. Bake at 350 Degrees 55-60 minutes until a toothpick comes out clean.|
|Allow to cool in the pan on cooling racks about ten minutes.|
|Then remove the bread and allow to cool completely.|
|I liked this with just a bit of butter. Enjoy!|
Pumpkin Banana Bread Recipe
4 C Flour (I used half White and half Whole Wheat)
4 tsp Baking Powder
4 tsp Cinnamon
2 tsp Ground Ginger
1 tsp Nutmeg
2 tsp Baking Soda
1/2 tsp Salt
1 15 oz Can Pumpkin Puree
1 C Sugar
1 C Packed Brouwn Sugar
2 Very Ripe Bananas
3/4 C Oil
Pre-heat oven to 350 Degrees and prepare two loaf pans by greasing and flouring them.
In a large bowl combine the Flour, Baking Powder, Cinnamon, Ginger, Nutmeg, Baking Soda, and Salt.
In a separate large bowl combine the Eggs, Sugar, Brown Sugar, Bananas, Oil, and Pumpkin. Beat until smooth.
Slowly add the dry ingredients into the Pumpkin mixture. Spoon dough into the prepared loaf pans. Bake 55-60 minutes or until a toothpick comes out of the center clean. Cool in the pans on top of the cooling racks for about ten minutes. Then remove the bread from the pan and allow to fully cool on the wire racks.
Approximately 30 Servings