Pumpkin Banana Bread

Description:
I had some left over canned pumpkin to use, and I thought it would taste good in banana bread. It tastes very yummy, and I may just always use pumpkin now when I'm baking banana bread.

Instead of oil I used applesauce and instead of sugar, I used honey. I also used whole wheat flour to make this a more healthy treat option.

Ingredients:
2 bananas, mashed
1 1/3 C canned pumpkin
1/2 C applesauce
2 Large eggs
1/2 C honey

2 1/2 C whole wheat flour
1 t baking powder
1 t baking soda
1/2 t salt
3 t cinnamon
1/2 C walnuts, chopped

Directions:
Preheat oven to 350.
Spray a 9 x 5 loaf pan with non-stick spray or grease.
Mix the bananas, pumpkin, applesauce, honey and eggs together in a large bowl.
Mix the flour, baking soda, baking powder, salt, cinnamon and walnuts in a separate large bowl.
Mix together the banana mixture and the flour mixture just until the flour is incorporated.
Scrape the dough into the loaf and pan and bake for 45 minutes.
Cool for 10 minutes before removing from the loaf pan on a wire rack.