Pumpkin Banana Nut Bread

I promise, this is the BEST banana bread recipe you will EVER try. That's a pretty confident claim, and if I wasn't so in love with this cake I'd never say/write it!

My husband and my daughter both love the banana bread from Starbucks, so I made it my mission in life to make a better version at home.

Requirements:
1. MOIST, MOIST MOIST.
2. A manageable amount of fat, so I wouldn't feel guilty with each bite.
3. Easy ingredients I already had

You can either make this completely a banana bread or pumpkin bread by leaving out one or the other and substituting the difference. So either 3 cups banana or 3 cups pumpkin.

So here it goes! As the picture says....Have your cake and eat it too!

Makes 16 servings.

Ingredients
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-2 eggs
-1 cup + 2 tablespoons sugar
-1/3 cup vegetable oil
-3 medium sized bananas, mashed (about 2 cups)
-1 cup pumpkin puree
-2 tablespoons sour cream or Greek yogurt
-1 1/2 teaspoons vanilla

-1 2/3 cup flour
-1 teaspoon baking soda
-1 1/2 teaspoons pumpkin spice (or cinnamon)
-1/2 teaspoon salt

optional
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-1 cup walnuts
-1 cup chocolate chips

Assembly
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-Preheat oven to 350 degrees and spread walnuts on a baking sheet. Toast for 8-10 minutes, then chop roughly.
-Whisk sugar and eggs until light and fluffy, for about 10 minutes. Drizzle in oil as you continue whisking. Add bananas, pumpkin, sour cream and vanilla.
-In a separate bowl, sift the flour, baking soda, pumpkin spice and salt. Stir dry ingredients into the egg mixture. Stir just until combined, do not overmix. Add toasted walnuts.
-Spray a bundt pan OR 2 loaf pans with cooking spray and spread mixture into pans. Bake for 44-50 minutes for bundt pan (baking time will be around 30-35 minutes for 2 loaf pans) or until center of cake is set.
-Slice and serve!