I had some suitably brown bananas taking up counter space, and you know what needs to be done in such a case: BANANA BREAD! Sometimes you just can’t deny pumpkin season in full swing, though. What’s a girl to do? PUMPKIN BANANA BREAD! We’ve got smooshed up ‘nanners, smooshed up pumpkins, and lots of warm fall spices. Oh yes, we’re taking two fruits… err a fruit and a veggie? A fruit and a squash? Whatever it is, it’s yummy.
You can totally make banana bread with regular ol’ ripe bananas, but overripe ones (as seen in the photo below) are perfect for smooshing and really sweet. They blend into dough like a dream.
I had planned on adding a cheesecake-style layer to the middle, but at the last minute swapped it for a ricotta spread instead (recipe coming soon!). I had some leftover ricotta so it just made sense. Plus, I can always save my cream cheese for candy corn mousse and Oreo mousse!
Now there’s some beautiful brown banana footage:
- ½ cup butter, softened
- 1¼ cups brown sugar Splenda blend
- ⅓ cup light plain Greek yogurt
- 2 eggs
- 1½ cups mashed very ripe banana (about 3 medium bananas)
- 1½ cups pumpkin puree (not pie filling)
- 1 box instant vanilla or banana pudding mix powder
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 cups all-purpose flour
- 1 tsp baking soda
- Pinch salt
- Preheat oven to 350 degrees F.
- Spray a 9-inch loaf pan with cooking spray or butter.
- Mix together the butter and ¾ cup of the brown sugar blend in a large bowl until blended. Whisk in the eggs, Greek yogurt, mashed banana, pumpkin puree, and vanilla until combined. Add spices, flour, baking soda, salt, and pudding mix powder and fold until just combined. Don't over mix.
- Spread the batter into the loaf pan.
- Bake for 55-60 minutes until a cake tester comes out clean.
- Allow to cool completely before cutting and enjoy!