Pumpkin Banana Bread
Pumpkin Banana Bread is a moist, flavorful treat that combines the warm spices of pumpkin with the natural sweetness of ripe bananas.
Equipment
- Mixing bowls
- - Whisk or hand mixer
- Measuring cups and spoons
- - 9x5-inch loaf pan
- - Parchment paper or nonstick spray
Ingredients
- - 1 cup mashed ripe bananas about 2 large bananas
- - 1 cup canned pumpkin puree not pumpkin pie filling
- - 2 large eggs room temperature
- - 1/2 cup vegetable oil or melted coconut oil
- - 1/2 cup granulated sugar
- - 1/2 cup packed brown sugar
- - 1 teaspoon vanilla extract
- - 1 3/4 cups all-purpose flour
- - 1 teaspoon baking soda
- - 1 teaspoon baking powder
- - 1/2 teaspoon salt
- - 1 teaspoon ground cinnamon
- - 1/2 teaspoon ground nutmeg
- - 1/4 teaspoon ground cloves
- - 1/2 cup chopped walnuts or pecans optional
- - 1/2 cup chocolate chips optional
Instructions
- **Preheat the oven**
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- **Mix wet ingredients**
- In a large mixing bowl, whisk together mashed bananas, pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- **Combine dry ingredients**
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- **Form the batter**
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If using, fold in walnuts or pecans and/or chocolate chips.
- **Bake**
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- **Cool**
- Let the bread cool in the pan for 10–15 minutes, then use the parchment paper to lift it out onto a wire rack. Cool completely before slicing.