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Banana Bread- Pumpkin Tropical




Source of Recipe


Maggie Viken






List of Ingredients



• 1 C. ultra fine sugar
  
• 1/2 C. brown sugar, packed
  
• 3/4 C. unsalted butter, softened
  
• 3 jumbo eggs
  
• 1 C. canned pumpkin
  
• 1 C. ripe bananas, mashed
  
• 8 oz can pineapple, crushed, drained and squeezed dry
  
• 2 tsp. pure vanilla
  
• 3 C. unbleached all-purpose flour
  
• 2 tsp. baking soda
  
• 1 tsp. sea salt
  
• 1/2 tsp. baking powder
  
• 2 tsp. pumpkin pie spice
  
• 1 tsp. cinnamon
  
• 1 C. pecans, chopped
  
• 1 C. dates, chopped
  






Instructions



1. Cream together butter, sugars and eggs. Beat until it is light and fluffy. Add pumpkin, banana, vanilla and pineapple. Mix well. Toss dates in a couple of tablespoons of the flour and set aside. Add all remaining ingredients, except nuts and dates, to the wet mixture. Mix until just moistened. Add nuts and dates and pour into prepared loaf pans. Bake at 350 degrees for about an hour or until loafs pick test done.