This twist on banana bread is a great way to make a fun, tasty, seasonal Halloween treat.
It is MY season dudes! Black cats, goblins, hocus pocus and all of that. While I’ve had some hurdles in the decorating department (we’re going through a slightly wacky front porch remodel), I’m trying to ensure my spooky heart still celebrates the season as much as possible – hence figuring out where I can eat pumpkin at every turn.
I adore banana bread so I thought I’d throw a pumpkin up in there and see if it worked out. Hey, hey – it did! The white pumpkin was really mellow but gave a lovely hint of pumpkin flavor and also made the bread really moist.
I thought this recipe was fab as is, but I am excited to iterate on this initial recipe and throw in some nutmeg, or walnuts, maybe a lil’ cinnamon, or even let’s get wild and add ginger? This is just my first take so feel free to riff where you want to! 😀
And of course tis the season to use my beloved Nordicware skull pan. I’m obsessed! BOO!
What are you all cooking up this autumn? I’d love to hear what your favorite fall recipe is, so share with me below in the comments. 🙂
I hope you enjoy this recipe!
1 2 lb white Lumina pumpkin, roasted or about 1 3/4 cups roasted pumpkin flesh
1 tbs olive oil
1/2 cup butter, softened
1 cup sugar
2 beaten eggs
2 overripe bananas
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
spritz cooking spray
Preheat the oven to 350 degrees. Cut the pumpkin in half from top to bottom. Scoop the seeds out of each side of the pumpkin, then brush olive oil onto the edges of the flesh that will face down on the baking sheet. Place on a baking sheet and bake for 45-50 minutes until the pumpkin is tender.
Remove the pumpkin from the oven and scoop out the cooked pumpkin into a food processor. Add the bananas and pulse until you have a purée. Set aside.
Cream together the room-temperature butter and sugar in a mixer, then add the eggs and the banana + pumpkin purée and mix until well combined. Add vanilla and mix again.
In a separate bowl, mix together the flour, baking powder and salt.
Slowly add the flour mixture to the mixer with the pumpkin & banana and mix until just combined.
Spray the hopefully spooky pan you’re using with cooking spray, pour the mixture into your cake pan and pop in the oven to cook until just golden. In my cakelet pan, this took about 35 minutes, but a loaf pan may take up to 55-60 minutes.
Remove from the pan and let cool on a cooling rack for 10 minutes before serving. Delish as is or with a little shmear of buttah!