Banana Pumpkin Bread

• Vegetarian

• Produce

  • 2 cup Banana
  • 1/2 tsp Ginger, ground
  • 2 1/2 cup Pumpkin puree

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 tbsp Crystal decorating sugar, large
  • 5 cup Flour
  • 3/4 tsp Nutmeg
  • 1 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 2/3 cup Canola oil

Found on inspiredreamer.com

Ingredients

• 5 c. flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 3/4 tsp. nutmeg
• 2 c. mashed banana (about 3 large)
• 2 1/2 c. pumpkin puree
• 1 c. sugar
• 1 c. honey
• 2/3 c. canola oil
• 4 eggs
• 2 T. large crystal decorating sugar

Directions

• Preheat oven to 350 degrees, and grease two 9″ X 5″ loaf pans. Mash the banana with a potato masher or back of a fork.
• Sift the flour, baking powder, baking soda, salt, and spices in a large bowl.
• Add the pumpkin, sugar, honey, oil, and eggs to the mashed banana.
• Stir the wet ingredients into the dry until just combined. (Do not over-mix!)
• Divide the batter between the two loaf pans, sprinkle the tops with large crystal decorating sugar
• Bake at 350 degrees for about 45-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.