Prep 10 mins
Cook 50 mins
I wish I could claim this wonderful recipe, but it comes from The Duck Smith House Bed & Breakfast. It is a perfect fall recipe and makes a great gift anytime. I sometimes use more banana or pumpkin than the recipe calls for to make it more flavorful.
- 4 very ripe bananas (or more)
- 1 cup cooked pumpkin (or more)
- 3 medium eggs
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla
- 1 cup oil
- 4 1⁄2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1⁄4 teaspoon salt
- 1 1⁄2 cups chopped walnuts or 1 1⁄2 cups chopped pecans (optional)
- Puree bananas.
- Mix well with pumpkin, eggs, sugar and vanilla.
- Add oil.
- Add remaining dry ingredients, mixing until evenly blended.
- Grease 5 small, or three standard size loaf pans and fill 1/2 full with mix Bake at 350- small loaves need 35-45 minutes, standard loaves need 50-60 minutes Bread keeps beautifully in the freezer for long periods if double bagged in a zip lock bag with the air squeezed out.
Pumpkin and banana give it a nice flavor. Very moist. Not quite sweet enough though. I also added more spice than called for (i.e. pumpkin pie spice)
Just made it. I doubled the recipe because I had a lot of bananas and pumpkin. I substituted white chocolate and butterscotch chips for the nuts. I also added about a cup of sour cream. It is so moist, and wonderful. The double recipe made 2 larges loaves and 4 smaller loaves. My husband ate an entire smaller loaf by himself before it ever had a chance to cool down. This is a keeper.
These did not turn out great for me. It only made enough for 2 standard pans. They were rather dense and not very flavorful. I'd recommend increasing the spices and possibly sugar depending on the sweetness of your bananas. Baking powder, like someone else mentioned, is probably necessary to improve the density.