Ingredients
Scale
- 2 large eggs
- 200g or 1 cup light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg ground is fine but freshly shaved is divine
- ½ teaspoon ginger
- ½ teaspoon salt
- 60g or ⅓ cup canola oil
- 2 large overripe bananas or 3 small bananas
- 75g or ⅓ cup cup pumpkin puree
- 1 teaspoon baking soda
- 190g or 1 ½ cups all purpose flour
Instructions
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Preheat oven to 350 F. Butter and flour a standard size, 9×4 inch, loaf pan.
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In a large bowl, add the eggs and sugar and whisk until light and airy. Add the oil while whisking, then the spices and salt.
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Mash the bananas with a fork then add the mashed bananas and pumpkin puree to the bowl and whisk well.
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Whisk in the flour and baking soda until you have a smooth batter. There will be lumps of banana, this is fine.
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If you like, you can add a thin, long slice of banana to the top.
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Bake until the top springs back, a cake tester inserted into the middle comes out clean, about 50-60 minutes.
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Cool for 5 in the pan and then remove and set on a cooling rack. The bread is best the next day.