A moist and flavorful pumpkin banana bread that combines the sweetness of ripe bananas with the warm spices of pumpkin, perfect for breakfast or a snack.
Servings 8slices
Course Breakfast, Snack
Cuisine American
Ingredients
Wet Ingredients
1cupmashed ripe bananasabout 2-3 medium bananas
1cupcanned pumpkin pureenot pumpkin pie filling
½cupvegetable oilcan substitute with melted coconut oil
2largeeggsroom temperature
1teaspoonvanilla extract
Dry Ingredients
2cupsall-purpose floursifted
1teaspoonbaking sodaensure it's fresh
½teaspoonbaking powder
1teaspooncinnamonground
½teaspoonnutmegground
½teaspoonsalt
½cupbrown sugarpacked
¼cupgranulated sugar
Optional Add-ins
½cupchopped walnutsor pecans
½cupchocolate chipsoptional
Method
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly.
Grease a 9x5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, brown sugar, and granulated sugar. This helps to evenly distribute the leavening agents and spices.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
If using, fold in the chopped walnuts and/or chocolate chips.
Bake the Bread
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing. This helps to prevent the bread from becoming soggy.
Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months.