Ingredients
- Topping:
- 1 C. sliced almonds
- 3-4 extra ripe medium bananas peeled
- 1 C. cooked mashed pumpkin
- 3 eggs
- 1 1/2 C. sugar
- 1 C. vegetable oil
- 5 C. all purpose flour
- 1 T. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 2 C. chopped dates
- 1 C. sliced almonds
- 1/2 C. butter, melted
- 1/4 C. brown sugar, packed
Preparation
Step 1
1. Preheat oven to 350 degrees. Generously grease 12 muffin pan cups and 2 (8 1/2x 4 1/2 inch) loaf pans.
Sprinkle pans equally with almonds.
2. Puree bananas in blender to yield 2 cups. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine dry ingredients, stir in dates. Beat into banana mixture until just blended.
3. Combine all topping ingredients.
4. Spoon 1/4 cup batter into each muffin pan cup. Pour remaining batter into loaf pans. Sprinkle muffins with 1 to 2 teaspoons topping and breads with remaining topping.
5. Bake muffins in 350°F oven 25 minutes. Bake breads in 350°F oven 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to complete cooling.