Description
A moist and flavorful Pumpkin Banana Bread combining the natural sweetness of ripe bananas with rich pumpkin puree and warm autumn spices, perfect for breakfast or a comforting snack.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves ensuring an even distribution of spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix to keep the bread tender.
- Add Optional Ingredients: If desired, gently fold in the chopped walnuts or chocolate chips to add texture and flavor.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly to ensure uniform baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes to firm up. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This bread tastes even better the next day once the flavors have melded.
- For a lighter version, substitute applesauce for half of the oil.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer shelf life.
