Pumpkin Banana Bread – Moist Goodness

I looked all over for a good recipe that called for bananas and pumpkin because I had a dilemma. I went to make banana bread with my 4 bananas but one was WAY beyond eating (maggots and all). So I only had three, but I did have a can of pumpkin in the pantry. So I mixed a whole bunch of recipes together and got this--- see my daughter eyeing yet another piece?

Ingredients

• 3 ripe bananas
• 4 eggs
• 2/3 cup vegetable oil
• 1 whole big can of pumpkin puree
• 1 cup brown sugar
• 1 cup white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 2 teaspoon ground cinnamon
• 1 bag of white chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2- 9x5 inch loaf pans.
2. In a large bowl, stir together the banana, eggs, oil, pumpkin, brown sugar and sugar with electric mixer. I usually put the bananas in first and turn on the mixer to get them mashed. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the chocolate chips if desired. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Usually I think bread like this need to be adorned with a heap of butter, but this… nope, none at all! It is SO moist and yummy! Enjoy