Description
This Pumpkin Banana Bread is a delightful mix of flavors, featuring ripe bananas and pumpkin puree. It’s simple to make and perfect for a cozy treat or dessert.
Ingredients
Scale
- 2 cups (248g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (119g) vegetable oil
- ¾ cup (180g) pumpkin puree
- 2 medium overripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan with nonstick spray or grease and flour it.
- In a small bowl, combine the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set this mix aside.
- In a larger bowl, mix together the brown sugar, vegetable oil, pumpkin puree, and mashed bananas using a wooden spoon or mixer.
- Add the eggs and vanilla extract to the mixture, then gradually incorporate the dry ingredients until well combined.
- Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for about 10 minutes before removing it from the pan and slicing.
Notes
For enhanced flavor, use very ripe bananas.
Store leftovers wrapped at room temperature for up to 3 days.
This bread freezes well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg