Monday, October 31, 2011

Pumpkin Banana Bread

You can freeze one or both of these loaves after they are baked. Just wrap tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator or on the counter and reheat gently in the oven, or slice and warm in a toaster oven.

Total Time: about 1 hour, 15 minutes
Makes two 9x5 loaves


  • 4 medium very ripe bananas, mashed
  • 2 C pumpkin puree
  • 1/2 C extra virgin olive oil
  • 4 eggs, lightly beaten
  • 3/4 C lightly packed brown sugar
  • 2 C all-purpose flour
  • 2 C whole wheat flour
  • 3/4 C rolled oats, plus 1/2 C more for topping
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp freshly ground nutmeg
  • 3 Tbsp melted butter

Preheat the oven to 350F with a rack in the middle position. Grease two 9x5 loaf pans with butter or non-stick cooking spray.

In a large bowl, combine the mashed bananas, pumpkin puree, olive oil, brown sugar, and eggs. In a separate bowl, combine the flours, 1 cup oats, baking powder, salt, cinnamon, ginger, and nutmeg. Fold the dry ingredients into the pumpkin-banana mixture until just combined.

Divide the dough between the two prepared loaf pans. In a small bowl combine the remaining 1/2 cup oats with the melted butter and sprinkle on top of each loaf. Bake for 55 minutes to 1 hour and 5 minutes, or until golden brown on top and a toothpick inserted into the center of each loaf comes out clean. Let the loaves cool on a wire rack for 10 minutes, then remove from the pan and let cool completely on the rack.

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