Pumpkin Banana Bread

To be honest this recipe was developed out of a need for a quiet recipe.  Yes, a quiet recipe: one that can be made after children are in bed.  So I went for the quick and easy base of a cake mix.  I figured that I use a cake mix to make coffee cake and we eat that in the morning so I could use one to make use of my two rotting bananas.  This was a seriously yummy result!  Besides tasting like fall in a bite, it is also much less dense than a typical banana bread.  Please try it and love it too!

Makes a good 12 slices

1 Box White Cake Mix
4 Egg Whites
1/3 Cup Vegetable Oil
1 Cup Pumpkin Puree
2 Overripe Bananas
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg

It could not be easier!  Place all the ingredients in a mixing bowl and mix until combined.  The batter will still be a little lumpy.  Spray a 9x5 bread pan with nonstick cooking spray and scrape batter into the pan.  Bake bread in a preheated 375 degree oven for 45 to 50 minutes until cake tester comes out of the center clean.  Let cool in the pan for about 10 or 15 minutes and then cool completely on a wire rack.