Pumpkin Banana Bread {Reincarnated}

There is somewhat of a funny story behind this recipe. The other day I was searching all over the internet for a recipe for banana pumpkin bread. You see, I had made a delicious banana bread about a year ago and was looking for something similar because it was literal heaven. None of the recipes I was finding were comparing to what I remembered. As a sat there thumbing through pages of Pinterest and Google I thought to myself "Where on earth would I have put that banana bread recipe?" Then I had this wild idea to check my own blog (crazy, right?) I looked in the archives and to my disappointment: no banana bread! What? At this point I was almost sure that I had posted this recipe before, so I decided to use the search bar on my page that I set up when I re-designed this blog over six months ago. I searched "banana" and low and behold there was the recipe like a shining light "Banana Pumpkin Bread" from November 1st 2013 How could this be? Why was this not showing up anywhere else on the blog? I quickly decided that I must have some how deleted it. Gasp! Anyways, this bread is better than I could have ever imagined and I thought it was worth re-posting for the world to see. It's light, fluffy cloud like bread with the sweet scent of banana and a non overwhelming pumpkin flavor. This is the perfect quick bread to serve the morning of Thanksgiving with a generous pat of butter. Perfect for all your out of town guests who may be staying in your home, or just for yourself. 

Banana Pumpkin Bread

1-3/4 c. all-purpose flour

1-1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 c. unsalted butter (softened)

1-1/2 c. sugar

2 eggs (room temp)

1 c. mashed ripe bananas (pressed through a fine mesh sieve)

3/4 c. canned pumpkin

1 tsp. vanilla extract

optional: 1/2 c. chopped nuts

Preheat oven to 350 degrees.

Sift the flour, baking powder, baking soda, pumpkin pie spice and salt into a bowl, set aside.

In a large mixing bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla (at this point it will look curdled, don't worry). Gradually add the flour mixture. Beat on high for 30 seconds.

Divide mixture between two oiled loaf pans, or if your like me all into one pan.  Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing and slicing.