by Lindsay Weiss posted in Life & Home

What happens when you have two overripe bananas and some leftover canned pumpkin sitting in your fridge" Magic.
We are big banana and pumpkin bread eaters, but always separately (as in banana OR pumpkin). We never thought of putting them together until my oldest kiddo realized we had a little of both and Mama, wouldn't they be good together"

I love it when the kid is right.
This was such an unexpectedly perfect fall combo. The flavor is so seasonal and using both pumpkin and banana creates the moist-est bread in the whole world. (Yes, I know moistest isn't a word, but there's just no better way to convey how tender this bread is).
We baked it low and slow (300 degrees for over an hour) to help regulate some of that moisture. Otherwise, we found the bread soggy. So don't try to speed it up! Pumpkin + banana = quintessential fall!
Looking for more Sweets and Eats for the Whole Family" Find Lindsay at Sugar Mama.

Pumpkinana Bread

1 cup sugar

1/2 cup butter, softened

2 eggs

2 ripe bananas, mashed

1?2 cup canned pumpkin

1 teaspoon baking soda

1?4 teaspoon salt

2 cups all-purpose flour

1?2 teaspoon pumpkin pie spice
Preheat oven to 300 degrees. Spray a loaf pan with nonstick baking spray.
In a mixing bowl, cream together the sugar and the butter. One at a time, add the eggs. Add the bananas and pumpkin. Mix until everything is well combined.
In a second bowl, sift together the baking soda, salt, fo...