Best of Quick Breads: A Taste Of North Carolina's Andon-Reid Inn (Recipe: Rachel's Incredible Banana Pumpkin Bread)

When Rachel Reid sent me this recipe, I knew I had to try it.  

Featuring all the qualities I love most about quick breads (easy to make, moist, pairs well with coffee and tea), this bread encapsulates a quick bread staple (banana bread) with a fall favorite (pumpkin bread) and rolls them into one, scrumptious recipe that literally tastes like a bite of autumn.

Next time you're searching for a quick bread recipe to round out your breakfast or brunch, I think you'll find Rachel's Incredible Banana Pumpkin Bread fall-tastic. Enjoy!

Rachel's Incredible Banana Pumpkin Bread

A "Best of" Inn Cuisine, recipe courtesy the Andon-Reid Inn 

A note from Rachel Reid: This is a spectacular banana pumpkin bread! Bananas are a staple at the Andon-Reid Inn, our Waynesville, North Carolina bed & breakfast, but sometimes they are a little too ripe to serve. Voila...a perfect reason to make this unusually moist bread! The following recipe makes a large amount (3 loaves). Give the extra to friends or freeze the other 2 loaves airtight and save for later.

Yield: 3 loaves (serves 10-12 per loaf) 

• 3 large eggs (extra large eggs work well in this recipe too)
• 1 & 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup butter, brought to room temperature
• 3 large, ripe bananas
• 1 cup canned pumpkin
• 1 cup sour cream
• 5 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon salt
• 1 & 1/2 cups toasted pecans

Preheat oven to 350 degrees F. Cream the first 4 ingredients. Puree the bananas in a 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 (3) 8x5" loaf pans, filling each 1/2 full with batter. Bake in the center of a 350 degree F oven  for 50-60 minutes, or until a wooden pick inserted into the center of each loaf comes out clean. Remove from oven, carefully turn loaves out of pans, and cool on wire racks. Wrapped airtight, may freeze leftover loaves up to 1 month. May also divide the recipe by thirds to produce only 1 loaf at a time. 

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Comments

[Crystal]

Louisberg Cider Mill! I was just there last weekend for Ciderfest.

[amy]

i made this, it was amazing! a new favourite. thanks for sharing.

[Bob Luhrs]

Wow- great recipe. Got to use leftover pumpkin and bananas, which are so healthy to begin with; ie: vitamins and fiber. I altered the recipe as I usually do.
I quadrupled the the amounts, but substituted about 1/3 of the flour with flaked barley(old fashioned oatmeal would be the equivalent) which I pulverised in tahe food processor.
And subed in some Splenda for about a third of the sugar, and subed brown sugar for about half of the white sugar.

To half the batter I added a grated orange rind, and the other half I added almond extract- still using vanilla in both. I added chopped pecans and about 6 0z choc chips to each half also.
I made two bundt cakes out of each half and a few cupcakes with any extra batter.
Bundt cakes took about 1 hour to bake and cupcakes about 30 min.
Both came out delicious and moist.
Thanks again for such a healthy treat.