At the last second I realized I didn't have bananas, so I substituted 3/4 cup apple sauce and it turn out wonderful.
Fantastic recipe! I added 5 chocolate chips because someone got into my stash... next time I will add many more. I made pumpkin butter to go with by microwaving the rest of the can of pumpkin with a swirl of molasses and honey, dash of cinnamon and half a lime. Nom Nom!
Yum! This was delicious! For ingredients, I followed the recipe mostly. I used 1/2 c butter & 1 c sugar and that worked out fine. I also added some hemp & nuts for texture. (It's a house rule that any thing banana-bread like includes nuts.) For baking, I used a 9x13 glass pan for 50 minutes. 50 minutes was a little long (will try 40-45 minutes next time). All in all - a fine use of pumpkin & banana. Thanks for posting.
(Also... on the ingredients - last line calls for miniature or canned chocolate chips. ...is there such a thing as canned chocolate chips?)
These came out great! I made 4 mini loaves, we ate one right off the bat and froze the others. They freeze wonderfully. Very moist and flavorful, the pumpkin and banana really balance each other out nicely.
Yummy, we used just one banana and more pumpkin.
This was great!! Based on what I had I used 1 can of pumpkin (about 1 3/4 cup) and only one banana. I also used regular sized chocolate chips. I used a 9x5-inch loaf pan and I think it was too full, it got a little too done on the outside. I would use two next time, or maybe make some into muffins. Anyway, it's delicious! I got several compliments and recipe requests. Thanks!