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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
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) |
Directions:
1. Puree bananas.
2. Mix well with pumpkin, eggs, sugar and vanilla.
3. Add oil.
4. Add remaining dry ingredients, mixing until evenly blended.
5. 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.
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