Name: Pumpkin Banana Bread
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: makes 2 loaves; 12 to 16 servings
Ingredients: Nonstick cooking spray; 4 cups all-purpose flour (see Cook’s Note); 2 teaspoons baking soda; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1 teaspoon kosher salt; 4 very ripe bananas; 4 large eggs; 2 cups sugar; One 15-ounce can pure pumpkin puree (about 1 1/2 cups); 1 cup vegetable oil; 1/2 cup sour cream; 2 teaspoons pure vanilla extract; 6 tablespoons raw pepitas

Directions

Special equipment:

two 9 by 5-inch loaf pans

Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it’s ok if there are a couple small lumps).
Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)