Pumpkin Banana Bread with Cream Cheese Frosting!

Abby's teacher asked for volunteer's this week to bring in snacks with pumpkin in them.   I found this recipe in the recent Parents Magazine.  I made two loaves-one for home and one for school!  It was a very thick, moist bread-very good.

 Livy showing her battle wounds with the flour and powdered sugar!

Ingredients

1 2-layer-size pkg.yellow cake mix

1 cup canned pumpkin

1 cup mashed banana

1 tsp.ground cinnamon

1/2 of an 8-oz. pkg.cream cheese, softened

1/4 cupbutter, softened

1 cuppowdered sugar

1/2 tsp.vanilla

Directions

1. Mix cake mix according to the directions on the box, omitting water, and adding the pumpkin, cinnamon and bananas. Spoon into one sprayed 9-inch loaf pan or 4 5-inch loaf pans. Bake at 375 degrees F for 50 minutes for 9-inch loaf or 30 minutes for 5-inch loaf or until a toothpick inserted in the center comes out clean (cover with foil the last 10 minutes if loaves get too brown).

2. In a medium bowl combine the cream cheese and butter with an electric mixer until creamy. Stir in the vanilla, and then gradually mix in the powdered sugar. Let the pumpkin bread cool completely and then frost. Chill to store.