Wow, two banana posts in a row. I must be on some kind of banana kick. Don’t worry, I have plenty of other yummy fewdz to talk about; it was just the roll of the dice this week.
In any case, earlier this month, my friend, Erynith, decided to stay at our place for a few days and “take care of our cat” while I was away visiting family….uh huh…
I think the visit had more to do with a combination of her house being renovated and our 52″ flat screen HDTV with unlimited US Netflix, but no matter…heh heh…
In any case, as she’s a good house guest, Erynith brought her own groceries to prepare and consume. When she left, there were two bananas left behind. As I’m not much of a fruit person, nor is the Hubster, they sat there for a few days, getting older and browner and less appetizing, as bananas do.
I finally got sick of looking at them last week, and decided to make something out of them before they needed to be binned, so I went on my Epic Search through my cookbook library, digital recipe compendium, and online for interesting ideas. I knew I wanted to bring the resulting product with me to our Scout Camp this past weekend, so the recipe I used had to a) be pleasing to a crowd consisting of teenage boys, young men, and “oldies” (i.e. Leaders), b) be sturdy enough to survive a car ride, and c) be sufficient enough to feed all of us (including three growing teenage boys with apparently hollow legs).
I finally decided on this recipe because I had a sugar pumpkin I had brought back from my visit; however, when I finally got to making the recipe, the sugar pumpkin ended up being rotten in the middle, so I had to use my emergency go-to tin of pureed pumpkin. Ah, well.
Regardless, this recipe baked up beautifully, and was really substantial! It also was moist enough that I can confidently state it will last for several days, wrapped and kept cool (not that it had the chance to last around our Scouts!)
Banana Pumpkin Bread
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup light vegetable oil
- 1 1/3 cups pumpkin purée
- ½ cup honey
- ½ cup golden brown sugar
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 3/4 cup raisins or dried cranberries or diced dried apricots
- 1/4 cup pepitas (pumpkin seeds) (optional)
- 1/2 cup nuts, coarsely chopped (optional)