Kitchenbelle

 Frozen ripe bananas are taking over my freezer and I finally decided to do something about it!  I decided on this pumpkin banana bread (as opposed to plain old banana bread) and I must say it was good–very moist and smooth.  However, that said, there is neither a strong banana nor strong pumpkin flavor.  It is almost like the pumpkin diminished the banana flavor but without adding a whole lot of pumpkin flavor.   Does that make sense?  The flavors are subtle and smooth, and the texture just perfect (due to the yogurt, pumpkin, and banana).  I just wish the flavor were one notch higher.  Though I must say, the aroma of this baking was divine.  (I know now how they create all of those “fall” scented candles!)

 Pumpkin Banana Bread:

• 1/2 cup vegetable oil
• 3/4 cup sugar
• 3/4 cup brown sugar
• 4 eggs
• 1 1/2 cups pumpkin
• 1 1 /2 cups mashed ripe bananas
• 1 1/2 cups vanilla yogurt
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 1/2 teaspoons nutmeg

Preheat oven to 350 F. Combine oil, sugars, eggs, banana, pumpkin, and yogurt in a large mixing bowl.  Beat until smooth.  In a second bowl, sift together the dry ingredients.  Stir the dry ingredients into the wet mixture until blended.  Pour batter into two greased and floured loaf pans. Bake for about 45-55 minutes, or until toothpick comes out clean.

Original recipe found here on fabulousfoods.com.

Filed under: banana, Dessert, Fall, pumpkin |