Description
A delightful blend of pumpkin and banana, this moist bread is perfect for cozy fall afternoons.
Ingredients
Scale
- 1 cup ripe bananas, mashed (about 2–3 bananas)
- 1 cup canned pumpkin puree
- 1 cup sugar (granulated or brown)
- ½ cup vegetable oil or melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Optional: chocolate chips or nuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mash your bananas thoroughly in a large mixing bowl. Add in the pumpkin, sugar, oil, eggs, and vanilla extract; mix until smooth.
- Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl.
- Fold the dry ingredients into the wet mixture—just incorporate until you see no flour streaks.
- Add chocolate chips or chopped nuts if desired.
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 60 minutes, or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Best served with cream cheese frosting or toasted with butter. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, banana bread, fall baking, cozy desserts, autumn recipes