Pumpkin Banana Bread

I had a lonely cup of pureed pumpkin sitting in my fridge. It was left over from last week's pumpkin donuts. It wasn't enough to make a pie, plus I don't have cloves. I tried making a pumpkin pie without cloves last fall and it just wasn't the same :(

It's hard to say if this is Banana Pumpkin Bread, or Pumpkin Banana Bread. Both flavors come through in this very moist fall-ish bread. Andy really liked it, Nick really liked it, Luke really liked it, and the floor got to taste some too. I sliced the bananas thin instead of mashing them before tossing them in the batter. The bread had actual banana pieces in it which made it so moist. Thanks food.com!

1 cup brown sugar (I reduced it to 3/4)
1/2 cup white sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
2 bananas, sliced
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon allspice

( I don't have cloves or allspice, so I sub'ed 1/2tsp of pumpkin pie spice)
1/4 cup milk (or 1/4 cup yogurt)

Directions:

1 Preheat oven to 325°F.
2 Mix together sugars, oil and eggs.
3 Add sliced banana, pumpkin, and milk (or yogurt).
4 Mix dry ingredients together. Slowly add to wet ingredients, mixing as you go. 

5. Pour into a greased loaf pan, leaving about an inch of room at the top.
6. Bake in preheated oven for about 1 hour and 20 minutes. Or until a knife inserted in the middle comes out clean. Mine was done at 1hr and 17 minutes. Cool on wire rack. Enjoy!

Impossible Peanut Butter Banana Bread

This original version of this recipe came from JIF, the king of peanut butter. Seeing as this is a brand sponsored recipe you would think that they would have tested this recipe a few times before publishing it. I have made this 5 times now and FINALLY seem to have it adjusted. However it still has a few minor issues. It makes a large amount of batter, but not quite enough to bake 2 loves. I solved this by using my over-sized glass Pyrex bread pan and cooking it low and slow to get the inside to bake before the outside burns.

You can also bake it in a bundt pan which works better as a bundt pan accommodates more batter. You could also pour into a typical sized bread pan make 1/2 a dozen muffins with the extra batter. The recipe that follows is for the xtra large bread pan. This really is a fantastic recipe... just a bit annoying. If you don't want to risk a raw middle and burned outside opt for the bundt pan and call it cake ;)

• 2 cups PILLSBURY BEST® All Purpose Flour
• 1 cup granulated sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed ripe bananas
• 1 cup JIF® Crunchy or Creamy Peanut Butter
• 3/4-1 cup milk (if your eggs are small you might need closer to 1 cup so batter isn't too thick)
• 1/4 cup CRISCO® Canola Oil
• 2 large eggs

Directions

1. Heat oven to 325 degrees F. Grease 9 x 5 x 3-inch loaf pan.
2. Combine flour, sugar, baking powder and salt in large bowl. Add banana, peanut butter, milk, canola oil, and egg. Beat at medium speed of electric mixer, scraping sides and bottom of bowl. Mix just until blended.
3. Bake at 325 degrees F for 1 hour. 
4. Reduce heat to 300 and cover with aluminum foil, bake about 10-20 minutes longer until toothpick inserted comes out clean
5. Cool 10 minutes in pan. Remove to cooling rack. 
6. If you chose a bundt pan bake it on 325 for about 50-60 minutes. No need to cover it