Banana Pumpkin Bread

A moist, cozy loaf combining ripe bananas and pumpkin puree , perfectly spiced for fall mornings and sweet cravings alike. Homemade, simple, and stays fresh for days!

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Course: Breakfast, Dessert, Snack

Cuisine: American, Fall Baking

Prep Time: 15

Cook Time: 1 5

Cooling Time: 15

Total Time: 1 35

Servings: slices

Calories: 280kcal

Cost: $6

Equipment

1 9x5-inch loaf pan
Mixing bowls
1 Whisk
1 Rubber spatula
Measuring cups and spoons
1 Potato masher or fork
1 Parchment paper
1 Wire cooling rack

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger optional

Wet Ingredients

3 ripe bananas, mashed very ripe, brown spots
1 cup pumpkin puree not pumpkin pie filling
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
⅓ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Optional Add-ins

½ cup chocolate chips optional
½ cup chopped walnuts or pecans optional

Instructions

Stir in chocolate chips or nuts if using.
Mash bananas and mix with pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla in a large bowl.
In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
Fold the dry mixture into the wet until just combined. Do not overmix.
Stir in chocolate chips or nuts if using.
Pour into prepared loaf pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated and should be considered an approximation.

Nutrition