Everything's coming up pumpkin

Fall is officially here! The leaves are falling, the temperature is dropping, and the pumpkin spice latte is back at Starbucks. Honestly I'm not much of a coffee drinker, but there's something about that pumpkin-y concoction that evokes images of jumping in leaf piles and snuggling up under a plaid wool blanket. I love it!

This week I made not one, but three pumpkin-based creations; pumpkin truffles, pumpkin gnocchi, and pumpkin banana bread.

I adapted the pumpkin banana bread recipe from several I found online. The recipe was a success! So moist and delicious. Enjoy!

Pumpkin Banana Bread

• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 can or 8 oz. canned pumpkin
• 2 medium sized bananas mashed
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 tsp. pumpkin pie spice

Preheat oven to 350 degrees.

Mix together sugars and oil. Add eggs and vanilla, and mix well. Add mashed bananas and pumpkin to wet mixture, mix well. Combine dry ingredients in a separate bowl. Mix with wet ingredients until just combined. Pour into a greased loaf pan. Bake in preheated oven for 60-70 minutes or until a knife inserted in the middle comes out clean. Cool on wire rack.