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Spectacular Banana Pumpkin Bread

Bananas are a staple at Andon-Reid Inn, but sometimes they are little to ripe to serve. Voila…a reason to make this unusually moist bread. Makes a large amount. Freeze 2 of the loaves for later.
Recipe courtesy of Andon-Reid Inn Bed & Breakfast
Prep Time : 20 minutes
Cook Time : 50-60 minutes
Yield : 1 loaf
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Ingredients
Ingredients
  • 3 large eggs
  • 1 ½ cups sugar
  • 1 teas. Vanilla
  • 1 cup butter, room temperature
  • 3 ripe bananas
  • 1 cup canned pumpkin
  • 1 cup sour cream
  • 5 cups all purpose flour
  • 1 Tbls. Baking soda
  • 1 teas. Cinnamon
  • 1 teas. Allspice
  • ¼ teas. Salt
  • 1 ½ cups toasted pecans

Preparation
Preparation
Cream the first 4 ingredients. Puree the bananas in the food processor and mix into the pumpkin. Add to the creamed mixture. Stir in the sour cream. Slowly add the remaining ingredients, mixing until evenly blended. Grease and flour three 8x5 loaf pans and fill ½ full with mix. Bake at 350 degrees for 50 - 60 minutes. Check for doneness. Cool loaves on wire rack.