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Featuring
Servings
2 Loaves
Ingredients
3 very ripe medium bananas
1 (15-oz) can 100% pure pumpkin (not pie mix)
2 eggs
1½ sticks unsalted butter, melted
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
⅛ teaspoon salt
3 tablespoons buttermilk
1 cup pecans, coarsely chopped (optional)
¼ cup Chef Paul Prudhomme’s Sweetie Magic®
2 teaspoons pumpkin pie spice
½ cup sugar
½ cup light brown sugar
2 tablespoons sugar, divided, for dusting pans
1 (15-oz) can 100% pure pumpkin (not pie mix)
2 eggs
1½ sticks unsalted butter, melted
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
⅛ teaspoon salt
3 tablespoons buttermilk
1 cup pecans, coarsely chopped (optional)
¼ cup Chef Paul Prudhomme’s Sweetie Magic®
2 teaspoons pumpkin pie spice
½ cup sugar
½ cup light brown sugar
2 tablespoons sugar, divided, for dusting pans
How To Prepare
Preheat oven to 350°F. In a mixing bowl, mash the bananas with a fork. Add the remaining ingredients to the bowl and mix by hand until incorporated. Do not overmix.
Spray two (8.5”x4.5”x2.5”) loaf pans with non-stick spray then dust each pan with 1 tablespoon sugar to coat on all sides. Divide the batter between the 2 pans and place in the oven. Bake for 30 minutes, then reduce heat to 300°F and bake for another 30 minutes, or until browned and cooked through.
Remove from pans and let cool on a rack for about 30 minutes before serving.
Spray two (8.5”x4.5”x2.5”) loaf pans with non-stick spray then dust each pan with 1 tablespoon sugar to coat on all sides. Divide the batter between the 2 pans and place in the oven. Bake for 30 minutes, then reduce heat to 300°F and bake for another 30 minutes, or until browned and cooked through.
Remove from pans and let cool on a rack for about 30 minutes before serving.
