Pumpkin Spice Banana Bread

Recently, I took my original banana bread recipe and put a Fall twist to it. I've made it twice already and it hasn't lasted more than a few days either time. It is so, so good!

I used a dark, four-loaf pan, so the temp and cook time is adjusted for that type of pan. If you have a light-colored pan, you can add 25 degrees to the temperature, and if you use one large loaf pan, I would add 20-25 minutes to the cook time.

Ingredients:
3 ripe bananas, mashed (I use almost black bananas- the riper they are, the sweeter they taste.)
1/2 cup butter (1 stick), melted
1 cup sugar
2 eggs

1 can pumpkin
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 tsp pumpkin pie spice (on the aisle with the other spices)

1/2 tsp cinnamon
1/2 tsp pure vanilla extract

Preheat oven to 300 if using convection or 325 for non-convection. Spray loaf pan with non-stick cooking spray. Mix butter and sugar. Add in eggs, bananas, and pumpkin and mix. In separate bowl, mix together dry ingredients, then add to above. Add vanilla. Pour into the four sections of loaf pan. Bake for 28 minutes. Broil for 3 minutes. Remove from oven and allow bread to rest in the pan for 5-7 minutes before removing.

*We like bread that's a little crispy on the outside and slightly undercooked on the inside. If you don't like that "soft" center, add 3-5 minutes to the original cook time.