Pumpkin Banana Loaf

by

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 cup canned pumpkin puree
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  4. Stir the mashed bananas and pumpkin puree into the wet ingredients.
  5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
  6. If using, fold in the chopped nuts.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean[2].
  9. Allow the bread to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Tips

  • For extra moist bread, let it cool completely and wrap it tightly in plastic wrap. Store in the refrigerator overnight before slicing[3].
  • You can customize this recipe by adding chocolate chips, dried cranberries, or pumpkin seeds instead of nuts[1].
  • To quickly ripen bananas, bake them in their peels at 300°F for 30-40 minutes until black and soft[2].

This pumpkin banana bread combines the best of both flavors, creating a moist, spiced loaf perfect for fall. It’s great for breakfast, as a snack, or even as a dessert when served warm with a pat of butter.

Leave a Comment