Description
Enjoy the warm flavors of fall with this delicious Pumpkin Banana Bread. Moist and flavorful, this easy-to-make bread is perfect for breakfast or as a snack. The combination of ripe bananas and pumpkin creates a tender loaf with just the right amount of sweetness.
Ingredients
Scale
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together bananas, pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in nuts or chocolate chips if using.
- Bake: Pour batter into the prepared loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This bread freezes well—wrap slices individually for quick breakfasts.
- For extra moisture, add ¼ cup plain Greek yogurt to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
