Description
This Pumpkin Banana Bread is a delicious blend of ripe bananas and pumpkin puree, creating a moist, flavorful loaf. It’s simple to prepare and perfect for breakfast or as a snack with your favorite spread.
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 the oven to 350°F and prepare a 9×5-inch loaf pan with nonstick spray or by greasing and flouring it.
- In a small bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the brown sugar, vegetable oil, pumpkin puree, and mashed bananas using a spoon or mixer.
- Mix in the eggs and vanilla extract, then gradually incorporate the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack for slicing.
Notes
Ensure your bananas are overripe for the sweetest flavor.
Store leftovers in an airtight container at room temperature for up to three days.
This bread freezes well—wrap it tightly and store for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg