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Description
A moist and flavorful quick bread combining the sweetness of ripe bananas with the earthy warmth of pumpkin, perfect for a fall treat or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the mashed bananas, pumpkin puree, melted butter, sugar, eggs, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. If using, gently fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- Using pumpkin puree, not pumpkin pie filling, is crucial for the recipe.
- For a healthier option, you can reduce the sugar slightly and add a touch more cinnamon.
- This bread freezes well; wrap it tightly once completely cooled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg