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Pumpkin Banana Bread

A delightful blend of pumpkin and ripe bananas creates a fluffy, moist banana bread that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces ripe bananas, mashed The riper they are, the sweeter the bread will be!
  • 1 cup pumpkin puree Use plain pumpkin puree, not pie filling.
  • 1/3 cup melted butter Substitute with coconut oil for a vegan option.
  • 1 cup sugar Regular or brown sugar can be used.
  • 1 large egg, beaten For a vegan option, substitute with flaxseed meal.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin spice Feel free to add nutmeg or cinnamon for more flavor.
  • 1 1/2 cups all-purpose flour Make sure to measure correctly.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the mashed bananas and pumpkin puree.
  3. Stir in the melted butter, sugar, beaten egg, and vanilla extract until well mixed.
  4. Add the baking soda, salt, pumpkin spice, and flour to the mixture, and stir until just combined.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-4 days. Freezing is also an option; just slice before freezing.