Pumpkin Banana Bread

I am all about pumpkin recipes but I can only handle so much pumpkin-y stuff before I plead, "Please Pinterest, it is time to move on." 

But when I learned that pumpkin puree can be substituted for eggs in baked goods, I felt the clouds part and heard angels from on high. I have already tried (and loved) the substitution in this recipe and also Slice of Pumpkin Slice Cookies. 

Now I'm thinking about those long nine months when I was pregnant and suffered (okay not really) by forgoing tastes of cookie dough with raw eggs. Next time I will be prepared!

By just substituting pumpkin for the eggs in this banana bread recipe, you get a rich golden color with a slightly crunchy (and not soggy) crust. It doesn't shout pumpkin bread like most do, but the mix of subtle pumpkin flavor with the cinnamon chips is perfect. Oh so perfect!

 
Pumpkin Banana Bread
Nutritional Information

1 cup sugar
1/2 cup butter
1/2 cup pumpkin puree
3 very ripe bananas, mashed
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon warm water
2 cups flour
1 cup mini cinnamon baking chips

Directions-
1. In a large bowl, cream together the sugar and butter. Add in pumpkin puree and mashed bananas and mix well.
2. In a small cup, stir to dissolve baking soda in warm water and add to the pumpkin mixture. Next, mix in the salt and flour. Stir in the cinnamon chips.
3. Divide batter between two greased and floured loaf pans.
4. In a 325°F preheated oven, bake for 40-50 minutes or until golden brown. Cool on a wire rack.

Notes-
- For a more pumpkin-y flavor, add your favorite blend of pumpkin spices when you mix in the flour.
- My husband informed me that he doesn't like any banana bread. And then he proceeded to sneak slices all day. So yeah, it is really good.