Description
Indulge in the cozy flavors of fall with this delicious Pumpkin Banana Bread Recipe, a delightful twist on traditional banana bread. This moist and flavorful loaf combines the rich tastes of ripe bananas and pumpkin puree, making it the perfect treat for autumn gatherings, brunches, or simply enjoying with your morning coffee. The warm spices create an inviting aroma while baking, transforming your kitchen into a haven of comfort. Whether you savor it plain, slathered with nut butter, or warmed with maple syrup, this bread will surely impress friends and family alike.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup packed brown sugar
- ½ cup vegetable oil
- ¾ cup pumpkin puree
- 2 medium overripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and prepare a 9×5-inch loaf pan.
- In a small bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, mix brown sugar, vegetable oil, pumpkin puree, and mashed bananas until well combined.
- Add eggs and vanilla extract; mix thoroughly.
- Gradually fold in dry ingredients until just combined—avoid overmixing.
- Pour batter into the prepared loaf pan and bake for 40-50 minutes or until a toothpick comes out clean.
- Allow cooling for 10 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (68g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Use overripe bananas for optimal sweetness and moisture. You can substitute whole wheat flour for all-purpose flour for a healthier option. Feel free to add nuts or chocolate chips for extra flavor.