I have a slight obsessed with fall-scented candles. I think I burn through at least 12 variations of apple-cinnamon-spice-fall leaves-mulch-tress-acorn candles between the months of September to November. So when I find a recipe that fills the house with those exact smells (OK, maybe minus the whole tree/acorn part), I understandably get addicted to it.
And that’s exactly what this recipe does. A fall twist on banana bread (one of my absolute favorites), it combines sweet mushy bananas with seasonal pumpkin and cinnamon. The recipe below makes two small loafs–the slices end up being the perfect accompaniment to a ‘Bucks Pumpkin Spice Latte (or my favorite, Coffee Bean and Tea Leaf’s Chai Tea Latte….so delicious) for breakfast during the week.
- 2 extra-ripe bananas (the skin should be very spotted brown, and the insides should be fairly mushy)
- 1/2 cup pumpkin pie filling
- 2 cups flour
- 3 teaspoons baking powder
- 1 1/4 tablespoons of cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 2 eggs
Preheat your oven to 350 degrees and grease two small loaf pans 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 a dollop of whipped cream. 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.