Pumpkin Banana Bread Recipe
Pumpkin Banana Bread combines ripe bananas with spiced pumpkin for a moist, flavorful loaf. Easy to make and perfect for fall, this recipe is ideal for breakfast, snacks, or dessert.
Equipment
- Mixing Bowls
- Whisk
- Loaf Pan (9x5-inch)
Ingrédients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 2 ripe bananas mashed
- 2 eggs large
- 1/2 cup oil or melted butter
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chocolate chips or nuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, mash bananas. Add pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla. Mix until smooth.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix. Fold in chocolate chips or nuts if desired.
- Pour batter into prepared pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freezes well for up to 2 months.
