Pumpkin Banana Bread
A moist and spiced bread combining pumpkin and banana flavors.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- ½ teaspoon sea salt
Wet Ingredients
- ¾ cup mashed very ripe medium bananas about 2 medium bananas
- 8 tablespoons unsalted butter melted (1 stick)
- 2 large eggs
- ¾ cup pumpkin purée not pumpkin pie mix
- ¾ cup granulated sugar
- ⅓ cup packed dark brown sugar
- 2 teaspoons vanilla extract
Optional Add-ins
- walnuts, pecans, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, mix mashed bananas, melted butter, eggs, pumpkin purée, granulated sugar, brown sugar, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in optional add-ins if using.
- Transfer batter to the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, toast nuts before adding them to the batter. Store leftovers in an airtight container at room temperature for up to 3 days.