Pumpkin Banana Bread
A moist and flavorful loaf combining ripe bananas and pumpkin puree, perfect for any occasion.
Equipment
- Loaf Pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 cup very ripe bananas (about 3 bananas with brown spots)
- 1/2 cup unsalted butter slightly softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt (or 3/4 tsp if using salted butter)
- 1 cup chocolate chips optional
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9x5 loaf pan.
- Mash the ripe bananas until smooth in a mixing bowl.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs, vanilla extract, and pumpkin puree, mixing until well blended.
- In a separate bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined.
- Fold in the mashed bananas and any optional add-ins like chocolate chips or nuts.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Notes
Store tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.