Pumpkin Spice Banana Bread

Thanksgiving is NEXT week and so now is the time {particularly this coming weekend!} to put your pumpkin purees to work.  A couple weeks ago, I had a leftover can of pumpkin and some ripe bananas so I set out to make a warm fall treat.  I believe the pumpkin made this banana bread extra moist and flavorful.  I topped my slice off with some pumpkin butter from our local pumpkin patch and served with some coffee.  MM MM MM!  Delicious!

Recipe adapted from Glossing Musings

1 extra-ripe banana (the skin should be very spotted brown, and the insides should be fairly mushy)

1/2 can pumpkin puree

1 cup flour

1/2 teaspoon baking powder

1/2 tablespoon of cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1 egg

Preheat your oven to 350 degrees and grease one small loaf pan with cooking spray. Beat butter, eggs and brown sugar in a bowl until light and fluffy. Add in dry ingredients, bananas and pumpkin pie filling, blending until combined.

Bake for 30-40 minutes, or until the top is brown and cracked and a toothpick inserted into the middle comes out clean. Let cool, then slice and serve with pumpkin or apple butter. If you want to store for breakfasts during the week (which come on, of course you do), wrap in plastic wrap, then in tinfoil and store on the counter.

Hope you enjoy!

xo natasha

PS...don't forget to enter my Rodan & Fields eye cream giveaway here...and my burlap print giveaway here!