Pumpkin Spice Banana Bread

Apr 25

Apr 25 Pumpkin Spice Banana Bread

I yearn for the days when M was a good eater. Oh, how she’d shovel spoonfuls of carrots and squash into her mouth! How she’d suck down pureed spinach without protest! Fifteen months in, she’s become a Grade A food flinger. I mean, she still eats, she’s just a lot more, ahem, particular when it comes to what exactly she’ll eat. Luckily, she has never been known to turn down bread. (Wonder who she takes after.) And did you know? Babies LOVE bananas. Love them. Unfortunately, I don’t. But that’s where my new favorite bread recipe comes in, just in time for the holidays.

Made with everyone’s favorite fall ingredient—pumpkin—and overripe bananas, it comes together quickly and makes two loaves at a time (which means I get to have one immediately and freeze the other!). Since the pumpkin is really the star of the show, it balances the banana taste and stands up nicely next to it. It’s perfectly spiced for the holidays with cinnamon, ginger, cloves, and nutmeg, and chopped pecans give it a nice crunch. I love serving the bread as breakfast (toasted with a little butter!) or in the afternoon with a cup of tea. No matter when I give it to M though, she eats every bite. And no, we don’t usually give her things with added sugar, but knowing that she’s getting something homemade with bananas, pumpkin, and nuts, even on her pickiest days? That’s good enough for me.

(slightly adapted from The Pioneer Woman)

Serves: 8-10
Prep Time: 15 minutes
Cook Time: 45-60 minutes

Ingredients:

3 cups flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
¾ teaspoon cloves
¾ teaspoon nutmeg
1 cup granulated sugar
½ cup light brown sugar
2/3 cups vegetable oil
3 eggs
1 cup pumpkin purée
1 cup mashed ripe banana
1 cup chopped pecans

Directions:

Preheat oven to 350ºF. Grease two loaf pans with vegetable oil or butter.

Mix flour, baking soda, salt, baking powder, and spices together. In a stand mixer, beat sugars, oil, and eggs on medium-high until combined. Add the pumpkin and banana; mix well. With the mixer on low, add the flour mixture. Gently fold in the pecans.

Divide the batter evenly between the prepared pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans for 5-10 minutes. Run a knife around the edges of the pans to release the loaves; cool on a wire rack.

Serve warm or at room temperature.

Enjoy!