Description
Pumpkin Banana Bread is a delightful quick bread that combines the warm, comforting flavors of pumpkin and banana. This easy-to-make loaf is perfectly moist, subtly sweet, and bursting with Fall spices.
Ingredients
– 1 cup canned pumpkin puree
– 2 ripe bananas, mashed
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. – In a large bowl, whisk together the pumpkin puree, mashed bananas, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
3. – In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. – Slowly add the dry ingredients to the wet ingredients, mixing just until combined, being careful not to overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a crunchy topping, sprinkle the top of the batter with chopped walnuts or pecans before baking.
– Substitute pumpkin pie spice for the individual spices if desired.
– Store leftover pumpkin banana bread in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American