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Pumpkin Banana Bread

This delightful pumpkin banana bread combines the warmth of spices and the sweetness of ripe bananas, creating a moist and flavorful loaf perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 4 People
Calories 190 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 bread loaf pan (9x5 inches)
  • 1 oven
  • 1 measuring cups and spoons
  • 1 parchment paper (optional)

Ingredients
  

  • 1 cup mashed ripe bananas About 3 medium bananas.
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar Packed.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup chopped walnuts or pecans Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well mixed.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.
  • If using, 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 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Store any leftover pumpkin banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This recipe can also be frozen for up to 3 months; just ensure it is well-wrapped.
  • For added flavor, consider adding chocolate chips or dried cranberries to the batter.

Notes

Store any leftover pumpkin banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This recipe can also be frozen for up to 3 months; just ensure it is well-wrapped.
For added flavor, consider adding chocolate chips or dried cranberries to the batter.