Banana Pumpkin Bread
Found in
Breakfast & BrunchSide Dishes
Christmas & New Year'sHalloweenThanksgiving
Dairy FreeVegetarian
Ingredients
2
ripe bananas, mashed well
2
eggs, lightly beaten
⅓ cup
vegetable oil
1 ⅓ cups (about 11 ½ oz.)
canned pumpkin purée
½ cup
Kowalski's Pure Honey
½ cup
sugar
2 ½ cups
flour
2 tsp.
Kowalski's Pumpkin Pie Spice
1 tsp.
baking powder
1 tsp.
baking soda
1 tsp.
Kowalski's Ground Cinnamon
½ tsp.
kosher salt
Directions
- Preheat oven to 350°.
- Whisk together first 5 ingredients (through honey) in one bowl and remaining ingredients in another.
- Using a silicone spatula and a gentle folding technique, mix the dry ingredients into the wet ingredients just until dry ingredients are moistened (lumps and chunks of banana may remain).
- Lightly spray two 2 lb. loaf pans (approx. 8" x 4" x 2 ½") with nonstick cooking spray; line bottom and long sides of pans with parchment paper.
- Divide batter between pans; bake in preheated oven until a wooden skewer inserted into the center of the loaf comes out clean with just a few moist crumbs attached (about 45 min.).
- Remove loaves from the oven; cool in pans for 10 min. Remove to a wire rack to finish cooling.
