Pumpkin Banana Bread
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 1 cup canned pumpkin puree
- 2 ripe bananas mashed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan lightly with cooking spray or butter.
- In a large bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Whisk together until the mixture is smooth and well combined.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Place the loaf pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For the best flavor, use very ripe bananas as they will add natural sweetness and moisture to the bread. You can also add chocolate chips or dried cranberries for extra texture and flavor. If the top of the bread browns too quickly during baking, cover it loosely with aluminum foil. Letting the bread rest before slicing allows the flavors to meld and makes it easier to cut.
Tried this recipe?Let us know how it was!