Description
This Pumpkin Banana Bread combines ripe bananas and pumpkin puree for a moist, flavorful loaf. Easy to make, this bread is perfect for breakfast or as a comforting snack.
Ingredients
Scale
- 2 cups (248g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (119g) vegetable oil
- ¾ cup (180g) pumpkin puree
- 2 medium overripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan by spraying it with nonstick cooking spray or greasing and flouring it.
- In a small bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mix brown sugar, vegetable oil, pumpkin puree, and mashed bananas until well combined using a wooden spoon or mixer.
- Add in the eggs and vanilla extract, then fold in the dry ingredients until just mixed.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack or slicing to serve.
Notes
Make sure your bananas are overripe for the best flavor and natural sweetness.
Store leftovers in an airtight container to keep the bread moist and fresh.
This bread can also be frozen for up to 3 months; just wrap it tightly in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg