We had some bananas that were … weeellll … ready to be eaten. Great time to make some Banana Bread. Here is what Robin came up with. Really a good variation on an old “stand-by”. Slather some butter on this and you are in 7th Heaven. Try this. You’ll like it! Cheers!

Banana Pumpkin Bread 

Recipe Source: Robin Young

5 ripe Bananas, mashed
4 Egg Whites
½ c Butter, melted
1½ c canned Pumpkin Purée
2 t Vanilla
½ c Brown Sugar
3 c All-Purpose flour
2 c Whole Wheat flour
2 t Baking Powder
2 t Baking Soda
1 t Salt
2 t Pumpkin Pie Spice
2 t ground Cinnamon
¾ c Chocolate Chips (optional)
1 c Walnut Pieces (optional)

Preheat oven to 350ºF (175 ºC). Grease a 9×5 inch loaf pan, maybe two.

In a large bowl, stir together the mashed banana, egg whites, melted butter, pumpkin, and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the chocolate chips and walnuts if desired. Pour batter into the prepared pan(s).

Bake at 350ºF (175 ºC) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Don’t forget: Slather a slice of this with butter when it comes out of the oven. Enjoy!