Skinny Banana Pumpkin Bread

Two days ago I was strolling down the beach in the Florida sunshine in shorts and now I am back home in Wisconsin and it is SNOWING! It makes me really not look forward to the long  winter that lies ahead. (And incredibly jealous of my sister who lives in Florida) The one thing I do like about fall is all the warm, comfort cozy foods. Pumpkin is completely one of those flavors for me--Starbucks Pumpkin Spiced Latte, my Grandma's pumpkin pie...ummm.
Last night as the wind blustered outside my window, my little guy and I made this Skinny Banana Pumpkin Bread in the warmth of our pumpkin colored kitchen. I have to be honest and say that I was crossing my fingers that it would turn out (A-Because I am not much of a baker and B-Because I completely made up the ingredients).  I was pretty excited that it worked! (And I reduced the normal 1 cup of sugar in banana bread to 1/3 and the oil from 1/2 cup to 1/3 cup. )Yay! Enjoy... and stay warm!

Here's What You Need:
1 1/2 cups flour
1/3 cup of sugar
1 tsp baking soda
1/2 tsp salt
2 tsps cinnamon
2 large ripe bananas
2/3 cup of pumpkin
2 eggs
1/3 cup of vegetable oil
1 tsp of vanilla
Pumpkin pie seasoning (optional)

Here's What You Do:Preheat the oven to 350. Mix the flour, baking soda, cinnamon, sugar and salt together. Whisk the eggs, vanilla, oil, smashed bananas and pumpkin together until smooth. Stir in the dry ingredients. Pour into a 9x5 pan coated with cooking spray. I topped with pumpkin spice and then "swirled" it around. Bake for about 45 minutes or until your fork comes out dry. Let the bread cool and then shake onto a plate. (It may be helpful to loosen the sides first)

Kid Tip:
Make this with your kids! It is such an easy thing for them to help with-pouring and stirring. Anything they make they will be excited about.

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