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