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Pumpkin Banana Bread

A delightful blend of ripe bananas and spiced pumpkin, perfect for chilly mornings or as a sweet afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 2/3 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves Feel free to use less if you prefer.
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter (melted) 112 grams
  • 1/2 cup brown sugar 100 grams
  • 1/2 cup granulated sugar 100 grams
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree 240 ml, NOT canned pumpkin pie filling
  • 1 cup mashed bananas 240 ml, about 2-3 large bananas
  • 1/2 cup chopped walnuts Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Line the bottom of a 9x5 inch loaf pan with baking paper and lightly grease the sides.
  2. In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, mashed bananas, and pumpkin puree. Expect some lumps from the bananas, but you don’t want to see any pieces of egg or clumps of brown sugar.
  4. Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
  5. Gently fold the ingredients together using a rubber spatula or wooden spoon.
  6. If adding walnuts, when the batter looks about 70-80% combined, fold them in gently. Mix until just combined—some lumps from the bananas are totally fine!
  7. Spoon the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 55-65 minutes, checking around 45 minutes. If the top is browning but it’s not done, tent it with aluminum foil.
  2. Cool in the pan for at least 25 minutes before transferring to a wire rack to cool completely.

Notes

For added flavor, serve slices topped with cream cheese or powdered sugar. Store the bread at room temperature for 3-4 days or refrigerate for a week. Wrap slices in plastic wrap and freeze for up to 3 months.