Pumpkin Banana Bread
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup mashed overripe bananas (about 2–3 bananas)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, you can also line the bottom with a strip of parchment paper, leaving a bit of an overhang on the sides.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice. Ensure there are no large lumps of spices so the flavor is distributed evenly through the bread.
- In a large mixing bowl, mash your bananas until smooth. Add the pumpkin puree, granulated sugar, light brown sugar, egg, oil, and vanilla extract. Whisk everything together until the mixture is well-combined and smooth.
- Slowly add the dry flour mixture into the wet ingredients. Use a spatula to gently fold the ingredients together. Be careful not to overmix; stop as soon as you see no more streaks of white flour. Overmixing can lead to a tough loaf.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let it cool on a wire rack for at least 10 minutes. Carefully lift the bread out of the pan and let it cool completely before slicing. This helps the structure set so the bread doesn’t crumble when cut.
Find it online: https://www.pleasecook.com/breakfast/pumpkin-banana-bread/