Description
Enjoy the perfect blend of pumpkin and banana flavors in this moist and delicious Pumpkin Banana Bread. Perfect for a cozy fall morning or as a sweet snack any time of day.
Ingredients
Scale
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup canned pumpkin purée
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, combine bananas, pumpkin, eggs, oil, sugars, and vanilla. Stir until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet and dry: Gradually add dry ingredients to wet, stirring until just combined. Fold in nuts if using.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 55-65 minutes.
- Cool and serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a healthier option, substitute half the oil with unsweetened applesauce.
- You can also add chocolate chips or dried cranberries for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
