pumpkin banana bread

I went to lunch with a friend yesterday to a bakery that serves fabulous salads.  They make pumpkin muffins in the autumn and they had them yesterday.  Even though I was craving one, I knew better then to get one.  My tummy has not like commercial eggs lately and I need to be gentle with dairy.

I came home and made pumpkin banana bread to take their place.  Yummieness.

Pumpkin Banana Bread

1/2 cup brown sugar

3 tablespoons olive oil

3 ripe bananas

1 cup pumpkin

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon ginger

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.  Prepare a large loaf pan.  I line mine with parchment paper but you can grease it.

In a bowl, mix sugar and oil together.

Mix in the bananas and pumpkin.  Add the vanilla, cinnamon, ginger, salt and mix well.  

 

Add the flour, baking soda, and cream of tartar.  Mix well but does not have to be completely mixed.  In another words, it can be lumpy.

Put the batter in the prepared loaf pan.  Bake for one hour or until a knife poked into the loaf comes out clean.

 

This is the best picture I could take after the bread came out of the oven.  It was disappearing rather rapidly!