Banana Pumpkin Bread

Everyone has their own idea of what a "comfort" food is.  I am sure some of this comes from foods we were raised with or foods we were given during times of distress.  Banana Bread is one of those "comfort" foods around our house.  Some of this comes from the fact that we always have bananas that have (according to my family) gone bad.  Now mind you, if they get any brown spots at all, they think  they are bad, but that is besides the point.  So at any given time, you can look in my freezer to find a basket full of whole frozen bananas.  And since this is the time of year that I want pumpkin in everything, the combo of Banana and Pumpkin and a quick bread equals pure comfort.  I made several loaves of Banana Pumpkin Bread last night and mmmm it was good.  I was even more delighted this morning when I could just cut me a couple of small pieces to go with my morning coffee. 

Sooo, what is your "comfort" food?

Banana Pumpkin Bread

2 cups brown sugar (I use half splenda brown sugar)
1 cup white sugar
1 tbsp Vanilla Extract
4 eggs
1 cup vegetable oil
2 cups canned pumpkin
3 bananas
1/2 cup milk (I used almond vanilla milk)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablesppon cinnamon
2 teaspoons nutmeg
1 teaspoon clove
1 teaspoon allspice
2 1/2 cups flour

Preheat oven to 350°F.  While oven is heating, mix sugar, eggs, vanilla and oil.   Once these are blended well, go ahead and add your pumpkin, banana, and milk.   Then I slowly started adding all my spices and then my flour.  I make sure I am mixing the whole time that I am adding to avoid any lumps.  Then pour into greased loaf pans.  Bake for about an hour or until knife inserted in the middle comes out clean.  The baking time can increase or decrease depending on pan size and ovens.  I can make 2 regular size loaf pans, or several minis.  Last night, I made 3 tiny ones, 2 medium ones, and 1 normal loaf pan with this recipe.