Every Thanksgiving my mother made banana and pumpkin breads. A slice and a cup of coffee on Thanksgiving morning was our fuel to get started on preparation for dinner. I tried an experiment pouring both batters into the same pan and marbleize with a butter knife. The results were marvelous – the bananas give a nice sweetness to the pumpkin, it was tough to wait for the bread to cool down. My two favorite breads united!
The Banana Bread:
- 4 overripe bananas (medium to large)
- 1 1/3 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
1. In a medium bowl, mash the bananas and add 1/4 cup of water, mix well and set aside.
2. In a large bowl combine flour, baking soda, salt, vegetable oil, sugar, eggs, and vanilla. With an electric mixer on medium speed, mix until smooth. Add the bananas and mix again.
The Pumpkin Bread:
- 3/4 cup + 2 tablespoons canned pumpkin
- 5 1/3 tablespoons butter, melted
- 1/3 cup water
- 2 large eggs
- 1 3/4 cups flour
- 1 1/2 cups granualated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon kosher salt
1. Preheat oven to 350º, grease two loaf pans and set aside. In a large bowl, whisk together the canned pumpkin, melted butter, water and eggs. In a separate bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt – add to the wet ingredients. Mix until combined.
2. Divide pumpkin batter among the loaf pans, repeat with the banana bread batter. Swirl with a butter knife. Bake for 60 to 70 minutes, checking after an hour with a toothpick. Let cool in pans for 20 minutes, then turn out of pans to cool on a wire rack.
- 1/4 cup + 2 tablespoons confectioner’s sugar
- 1/2 tablespoon warm water
- 1/2 teaspoon vanilla extract
1. Add all ingredients in a small bowl and whisk together. Drizzle on top of breads.