Pumpkin Banana Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 teaspoon sea salt
- 3/4 cup mashed very ripe medium bananas (about 2 medium bananas)
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 large eggs
- 3/4 cup pumpkin purée (not pumpkin pie mix)
- 3/4 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- Optional: walnuts, pecans, or chocolate chips
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and sea salt.
3. In another bowl, combine the mashed bananas, melted butter, eggs, pumpkin purée, granulated sugar, brown sugar, and vanilla extract. Mix well until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
5. If desired, fold in walnuts, pecans, or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: Approximately 280 kcal per serving | Servings: 10 servings
Tips:
Use very ripe bananas for maximum natural sweetness and moisture in the bread.
Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.