Pumpkin Banana Bread with Lemon Sage Ice Cream 
This recipe appeared in Trader Joe’s Tuesday on 11 Nov 2008
1 box Trader Joe’s Pumpkin Bread & Muffin Mix plus additional ingredients listed on Pumpkin Bread box
1 large, ripe banana cut into slices (optional)
1 recipe Sage Ice Cream (or 1 container of Trader Joe’s Vanilla Ice Cream)
1 bag Trader Joe’s Caramelized Walnuts (or Caramelized Pecans)
Preheat the oven (refer to box for temperature). Combine mix with the additionally called–for ingredients listed on the box. Add in the banana slices, if using. Pour into baking pan (I used an 8″ x 8″ pan instead of the size mentioned on the box) and bake for suggested time. My baking time was actually about 10 minutes less than the suggested time.
Coarsely chop as many of the walnuts (or pecans) as you’d like to use. Set aside until plating time.
Remove pan from oven and allow bread to sit until cool enough to handle. Slice the bread into fairly thick slices. I highly recommend serving this warm. You can always reheat the slices individually in the microwave if they cool down too much.
Place the warm pumpkin bread slices on plates. Add a nicely–rounded scoop of the ice cream to each of the plates (or do as I did and serve separately in a bowls). Sprinkle the chopped nuts over both and serve immediately.
WI wine recommendation: Of course, Champagne is a great accompaniment to most desserts, but this recipe presents another great opportunity to pair with a nice Riesling, because it can really stand up to the spices. The Riesling can be a sweet or dry one, depending on your personal preference; if you don’t have a preference, try one on the sweet side.
