Sunday, November 20, 2016
Pumpkin Banana Bread
I found this recipe in a 2015 issue of Better Homes and Garden fall baking magazine.
The recipe also calls for a glaze which I did not add.
2 c. granulated sugar
2/3 c. canola oil
2/3 c. water
1 (15 oz.) can 100% pure pumpkin
1/2 c. mashed ripe banana (about 2 medium-sized bananas)
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
2 T. butter, softened
1/4 c. honey
1 c. confectioners' sugar
about 1 1/2 tsp. water
pinch ground cinnamon
Preheat oven to 350 degrees
In a large mixing bowl, beat together sugar and oil with an electric mixer on medium speed until well combined. Add eggs one at a time, beating after each addition.
In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and ginger.
Add flour mixture and water alternately to the sugar mixture, beating on low after each addition until just combined. Beat in pumpkin and mashed banana until just combined.
Divide batter into two greased 9x5-inch loaf pans. Bake 50 to 60 minutes until a wooden pick inserted in the center comes out clean. Cool loaves in the pans for 10 minutes, then remove and cool completely on a wire rack.
Glaze directions ( if adding):
In a bowl, beat softened butter and honey until smooth. Beat in powdered sugar and cinnamon, adding just enough water to make glaze a thick drizzling consistency. Drizzle evenly over bread with a spoon. Sprinkle with a couple tablespoons chopped pecans, if desired