Joyous Holidays, friends!
Since moving to Colorado I have been spending a lot more time at home than when I had a job, a social life, and other responsibilities back in Florida. Hence, the kids and I doing some baking. Also, it’s Christmastime! Who doesn’t bake at this time of year?
I know that for some…pumpkin is more seasonally suited for Halloween and Thanksgiving. But technically…Christmas is only like 4 days in to the actual season of winter. And the Christmas carols sing about pumpkin pie. Therefore, my kids and I are still seasonally appropriate when we share our recipe for Pumpkin Banana Bread with you! Oh and chocolate chips…because all holiday baking is incomplete without candy. Amirite?
Here is what you’ll need:
2 large ripe bananas (like almost too ripe)
1 cup sugar
2 cups flour
1 stick of butter
1 tsp vanilla extract
1 can canned pumpkin
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
My dear husband even liked it… and he wasn’t too excited about me “ruining” banana bread with pumpkin. (He’s obviously crazy, as if pumpkin could ruin anything.) Honestly, the pumpkin taste isn’t even too strong…it mostly just makes the bread super moist. (Sorry, I know people have issues with that word.)
Now, I could make the instructions overly complicated and tell you to mix the dry ingredients in one bowl and the wet ones in another or some nonsense only to mix them together anyway. But this is real life and I have young “helpers” for everything that I do so I’ll just leave you with this…
1. Soften stick of butter
2. Dump into mixing bowl
4. Pour into bread pan and bake at 350 degrees for an hour
Oh, and maybe add some nonstick spray to that pan. Yeah…do that. I double check to make sure it’s cooked all the way through by sticking a butter knife into the middle… if it comes out clean; it’s done!
We ate it for breakfast… and dessert. Because we healthy like that. 😉
Seriously, don’t let the pumpkin deter you. It’s totally Christmas appropriate. You can TOTALLY get your peppermint and gingerbread fix in as well. I mean… I would eat it all year round anyway.
Merry Christmas and Happy Baking!