3 large eggs
1 & 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1 cup butter, brought to room temperature
3 large, ripe bananas
1 cup canned pumpkin
1 cup sour cream
5 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
1 & 1/2 cups toasted pecans
Preheat oven to 350 degrees F
Cream the first 4 ingredients.
Puree the bananas in a food processor and mix into the pumpkin.
Add to the creamed mixture. Stir in the sour cream.
Slowly add the remaining ingredients, mixing until evenly blended.
Grease and flour three (3) 8×5″ loaf pans, filling each 1/2 full with batter.
Bake in the center of a 350 degree F oven for 50-60 minutes, or until a wooden pick inserted into the center of each loaf comes out clean.
Remove from oven, carefully turn loaves out of pans, and cool on wire racks.
Wrapped airtight, may freeze leftover loaves up to 1 month.
May also divide the recipe by thirds to produce only 1 loaf at a time.
Yield: 3 loaves (serves 10-12 per loaf)