Description
This Pumpkin Banana Bread combines the flavors of ripe bananas and pumpkin with warm spices to create a moist and delicious loaf. Perfect for breakfast or as a snack, this easy quick bread is a must-try for the fall season.
Ingredients
Scale
For the Bread:
- 1 cup mashed ripe banana (about 2 bananas)
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 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
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together mashed banana, pumpkin, eggs, sugars, oil, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stir until just combined. Fold in nuts if using.
- Bake: Pour batter into pan, smooth the top. Bake for 55–65 minutes until a toothpick comes out clean.
- Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture and flavor, add 1/2 cup of mini chocolate chips or swirl in cream cheese before baking.
- This bread can be stored at room temperature for 3 days or refrigerated for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
