Pumpkin Banana Bread
A cozy, moist, and flavorful bread combining ripe bananas and pumpkin, perfect for autumn baking.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2-3) The riper, the better! Those speckled skins mean extra sweetness.
- 1 cup canned pumpkin puree Make sure it’s pure pumpkin, not pumpkin pie filling.
- 2 large eggs These help bind everything together and add tenderness.
- 1/2 cup melted butter (or coconut oil) Coconut oil adds a delightful hint of tropical flavor.
- 3/4 cup brown sugar Adds deep caramel flavor.
- 1/4 cup maple syrup A touch of natural sweetness.
- 1 tsp vanilla extract A fragrant essential, rounding out the flavors.
Dry Ingredients
- 1 3/4 cups all-purpose flour The backbone of the loaf, giving it structure.
- 1 tsp baking soda Helps it rise.
- 1/2 tsp baking powder A little booster for fluffiness.
- 1/2 tsp salt Balances the sweetness.
- 1 1/2 tsp ground cinnamon The quintessential fall spice.
- 1/2 tsp nutmeg Adds depth and warmth.
- 1/4 tsp ground cloves Provides cozy complexity.
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips Finish your bread with a satisfying crunch or a sweet surprise.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the bananas until smooth. Mix in the pumpkin puree, eggs, melted butter, brown sugar, maple syrup, and vanilla until just combined.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gently fold the dry ingredients into the wet mixture until just combined. If using, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack to cool completely.
Notes
This bread is fantastic for meal prep and storage. It can be frozen for up to 3 months. Great served with a dollop of cream cheese or butter.