3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon nutmeg
1 cup white sugar
½ cup light brown sugar, lightly packed
2/3 cup vegetable oil
¼ cup sour cream
1 cup pumpkin puree (not pie filling)
1 cup ripe bananas, mashed
1 cup chopped pecans or walnuts (more or less to taste)
Set oven to 350ºF and prepare two 8X4 or 9X5 loaf pans with baking spray. Set aside.
In a large bowl, combine flour, baking soda, salt, baking powder, and all spices. In a separate bowl, combine both sugars, sour cream, oil, and eggs. To this bowl, add pumpkin puree and mashed bananas; stir to combine. Slowly combine the flour mixture with the pumpkin mixture, then fold in nuts.
Divide the batter between the pans and bake for 45 minutes, or until a toothpick comes out clean with minimal crumbs. Tent the tops with foil if they begin to overbrown while baking. Cool for 5-6 minutes, remove from pans to cool. Serve warm with our Cozy Pumpkin Butter – recipe under Taste!