Everything’s coming up pumpkin! This pumpkin banana bread recipe from Lisi’s Luscious Desserts is the perfect fall treat. This ‘healthier’ version gets those browning bananas off the counter and will brighten up the morning breakfast rush. A note from Lisi: “My mini muffins took 18 minutes and my mini loaves took 33.  If using just one loaf pan I imagine you should check after 45 m – but will likely take close to an hour.  Just keep checking.”
Pumpkin Banana Bread
Ingredients
2 mashed ripe bananas
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
2 cups whole wheat pastry flour (or 1 cup all purpose, one cup whole wheat flour)
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt plus a pinch (kosher if you have)
1/2 cup brown sugar
1 tsp cinnamon (feel free to add some ginger and a little bit of nutmeg)
chocolate chips to your taste
pecans too if desired
Directions
Preheat oven to 350 degrees. Spray or butter an 8 1/2 X 4 1/2-inch loaf pan (or 4 mini loaf pans, or mini/reg muffin tins). Mix together the mashed banana, pumpkin puree, oil, and eggs in a large bowl.  Or beat with an electric mixer with the paddle attachment (beat up the bananas first). Whisk together flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl. Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into loaf pan and bake until done (toothpick comes out just clean) See cooking time tip above!