Description
A moist and delicious loaf combining pumpkin and banana flavors, perfect for fall and beyond.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 medium ripe bananas, mashed
- 1/2 cup unsalted butter, melted (or vegetable oil)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth. Add pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Slowly add dry ingredients to wet ingredients, mixing until just combined. Fold in any optional mix-ins.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for optimal sweetness. You can customize with various mix-ins like nuts or chocolate chips.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, banana bread, fall recipes, baking, desserts