Pumpkin Banana Strudel Sweet Bread
3 medium overripe bananas
½ cup pureed pumpkin
1/2 cup sugar
1/2 cup dark brown sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
2 eggs, lightly beaten
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
½ cup sugar
4 tablespoons ground cinnamon
1 tablespoon ground nutmeg
Preheat oven to 325F degrees. Spray smooth, dark coated bundt pan with nonstick cooking spray.
In a small bowl, mash the bananas and pumpkin together until semi-smooth. Set aside.
In a separate small bowl, mix the flour, salt, baking soda and baking powder until combined. Set aside.
In a large bowl, mix the sugars and butter with a whisk. Stir in the extracts. Add the eggs until blended. Add the mashed mix; mix 30 seconds. Stir in the dry ingredients until just moistened.
Pour half of the mixture into prepared pan. In a small bowl mix the sugar, cinnamon and nutmeg to combine and sprinkle on top of first layer or batter. Pour the remaining batter over the cinnamon mixture.
Bake until wooden pick inserted in center comes out clean. About 50 minutes.
Allow to cool completely before slicing.
I can’t tell you how moist this bread is. If you ever made my banana bread then you have an idea but if you haven’t well, what are you waiting for? Get in that kitchen right now and make some, either one, just make one!