Description
This pumpkin banana bread brings together two beloved fall flavors into a single, incredibly moist loaf. Perfect for busy mornings or as a nourishing snack, this recipe transforms overripe bananas and pumpkin puree into a comforting treat that your whole family will adore. The aromatic spices create a wonderfully cozy environment while baking, making it a reliable favorite for any kitchen.
Ingredients
1 2/3 cup all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted and cooled
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1 cup pumpkin puree
1 cup mashed bananas
1/2 cup walnuts, optional
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
In a large mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until well combined.
Add the eggs one at a time, followed by the vanilla extract, pumpkin puree, and mashed bananas.
Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you are using 100% pure pumpkin puree, not canned pumpkin pie filling which contains added sugars and spices. You can substitute the all-purpose flour for a 1:1 gluten-free flour blend if needed. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American