Y’all will be so relieved to hear that I am totally caught up on General Hospital. At least I was until today. I’m up to date with Dancing With The Stars Too. Just in case you were worried about my personal viewing entertainment.
I totally think you will also be thrilled to know that the buzz-kill that stole the sun from the south has given it back. While he was not apprehended, tried, and locked up for his transgressions (or offered a diversion program as we former public defenders usually advocate), he is out and on the loose, so beware and guard your sun (not your son – well also guard you son) closely.
Now, if the buzz-kill-sun-thief – otherwise known as a hurricane meets cold front – comes your way, stand up and roar and do not let this misery that haunts and threatens the east coast in the fall (although technically hurricane season starts in June) ruin your cheerful disposition!
What in tarnation does this have to do with pumpkin banana bread, you ask? Not a dang thing.
I’m just so tickled to see the sun, I’m down right delirious!
Not that that’s anything new….
Bake you up some pumpkin banana bread, toss on some caramel sauce, and get delirious because the sun is shining! Woot!
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 cups sugar
- 2/3 cups vegetable oil
- 4 eggs
- 2/3 cups water
- 1 15 ounce can pure pumpkin puree
- 1 mashed ripe banana
- caramel sauce for finishing, if desired
- Preheat oven to 350
- Grease bottoms and 1/2 inch up sides of 2 bread loaf pans
- Combine flour, baking soda, salt, baking powder, cinnamon, pumpkin pie spice
- In the bowl of a stand mixer combine oil and sugar and beat on medium until combined
- Add eggs to oil/sugar mixture on at a time, incorporating completely between each addition
- Add flour and water alternatively, beating on low after each addition, until combined
- Beat in pumpkin and banana
- Pour evenly into prepared bread pans
- Bake 50-60 minutes or until a toothpick into the center comes out clean
- Cool in pans on wire rack 10 minutes
- Remove from pans, cool on wire rack
- Wrap in plastic and store overnight before serving.
- Slice and serve with butter, toast and spread with butter, or drizzle with caramel sauce
Adapted from Better Homes and Gardens Fall Baking 2015 Issue page 21. The original recipe has a honey-ginger glaze, but I didn’t find it necessary as the bread was perfect without it. I also found it delicious with leftover caramel sauce from the Salted Caramel Apples.