Pumpkin Banana Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 medium ripe bananas, mashed
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar (or light brown sugar)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray. For even easier removal, you can line the bottom and sides with parchment paper, leaving a slight overhang.
- In a large mixing bowl, combine the mashed bananas, pumpkin puree, and melted butter. Whisk in the sugar, egg, and vanilla extract until the mixture is smooth and well-combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This ensures the leavening agents and spices are evenly distributed before they hit the wet ingredients.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Do not overmix, as this can make the bread tough. If you are using nuts or chocolate chips, fold them in now.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps the structure set and makes it easier to cut clean slices.
Find it online: https://www.swiftydish.com/breakfast/pumpkin-banana-bread/