Banana Pumpkin Bread
This delicious Banana Pumpkin Bread combines the flavors of ripe bananas and pumpkin puree, creating a moist and flavorful loaf that's perfect for breakfast or as a snack.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula or wooden spoon
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 2 pieces ripe bananas, mashed
- 1 cup pumpkin puree canned or fresh
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup walnuts or pecans, chopped optional
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
- In a mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Whisk until the mixture is well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if some lumps remain.
- If desired, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For extra flavor, you can add chocolate chips or dried fruit to the batter.
This bread keeps well in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.