Pumpkin Banana Bread
This delightful Pumpkin Banana Bread combines the warm flavors of pumpkin and ripe bananas, creating a moist and flavorful loaf perfect for breakfast or a snack. It's easy to make and filled with spices that warm the soul.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 rubber spatula
- 1 oven
Ingredients
- 1 cup mashed ripe bananas About 2-3 large bananas.
- 1 cup canned pumpkin puree
- ½ cup unsalted butter Softened.
- 1 cup granulated sugar
- ½ cup brown sugar Packed.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup chopped walnuts or pecans Optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your loaf pan.
- In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, softened butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. If desired, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
For extra flavor, consider adding chocolate chips or dried fruit to the batter.
This pumpkin banana bread can be stored 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; wrap it tightly to prevent freezer burn.