1teaspoonfine sea salt or table salt, use 3/4 teaspoon with salted butter
Optional add in's: 1 cup chocolate chips and/or 1/2 cup chopped walnuts or pecans
Instructions
Preheat oven to 325°F. Grease a 9x5" loaf pan and line with parchment paper if desired. Set aside.
Peel and then mash the brown bananas with a potato masher or fork. You want them to be mashed very well, so there are no chunks. Then set aside.
In a large bowl, cream butter, granulated sugar and brown sugar until smooth and creamy (about 1 minute). Then mix in eggs, vanilla and pumpkin.
In a separate bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Slowly add flour mixture to sugar mixture and stir until combined. Fold in bananas and chocolate chips or nuts (if desired).
Pour into the loaf pan and bake for 55-65 minutes, or until a toothpick comes clean. You want the bread to be lightly browned. If it is browning too fast, cover lightly with foil. Remove from oven once a toothpick comes clean.
Once the bread has slightly cooled, remove from the pan and place on a cooling rack. Then slice using a bread knife. Store any leftovers in a ziptop bag or covered container.
Notes
Variations:
Add in a cup of chocolate chips to make it a kid favorite.
Add in 1/2-1 cup chopped walnuts.
Add in 1/4 cup sour cream to make it extra moist, however it is already pretty soft.
To make muffins: Pour batter into muffin tins. This recipe makes 24 regular-sized muffins. Bake for about 20 to 25 minutes, until lightly golden and toothpick comes out clean. To make small loaves: This mixture will fill 4 small loaf pans. Bake for 35 minutes, until lightly golden brown and toothpick comes out clean.Freezer instructions: This recipe freezes great. Wrap the loaf with plastic wrap and then place in a zip top bag or freezer container. When ready to eat, allow to thaw for a few hours and then warm slightly in the oven of microwave if desired.