Banana Pumpkin Bread

2 ripe bananas, mashed well
2 eggs, lightly beaten
⅓ cup vegetable oil
1 ⅓ cups (about 11 ½ oz.) canned pumpkin purée
½ cup Kowalski's Pure Honey
½ cup sugar
2 ½ cups flour
2 tsp. Kowalski's Pumpkin Pie Spice
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Kowalski's Ground Cinnamon
½ tsp. kosher salt
  1. Preheat oven to 350°.
  2. Whisk together first 5 ingredients (through honey) in one bowl and remaining ingredients in another.
  3. Using a silicone spatula and a gentle folding technique, mix the dry ingredients into the wet ingredients just until dry ingredients are moistened (lumps and chunks of banana may remain).
  4. Lightly spray two 2 lb. loaf pans (approx. 8 x 4 x 2 ½") with nonstick cooking spray; line bottom and long sides of pans with parchment paper.
  5. Divide batter between pans; bake in preheated oven until a wooden skewer inserted into the center of the loaf comes out clean with just a few moist crumbs attached (about 45 min.).
  6. Remove loaves from the oven; cool in pans for 10 min. Remove to a wire rack to finish cooling.