Pumpkin Banana Cornbread

By michaelmeiner

Ingredients

• 1 1/2 cups flour
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine
• 1/2 cup sugar
• 3/4 cup dark brown sugar
• 3 large eggs
• 1 1/2 cups (2-4) bananas -- mashed
• 3/4 cup canned pure pumpkin puree

Preparation

Step 1

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with cooking spray.

In a medium bowl, whisk the flour, cornmeal, and baking powder and salt. Set aside.

In the bowl of a stand mixer, beat margarine with sugar and brown sugar until fluffy and creamy. Add the eggs, one at a time, mixing until incorporated. Add the bananas and pumpkin. Beat until smooth. Slowly mix in the flour mixture just until combined. Do not overbeat.

Scoop batter into loaf pan. Bake for 1 hour, 10 minutes.