Description
This Pumpkin Banana Bread is a moist and flavorful twist on classic banana bread, infused with pumpkin puree and warm autumn spices. Perfect for fall or any time you crave a cozy, sweet treat, this recipe combines ripe bananas and pumpkin puree with cinnamon, nutmeg, and cloves for a spiced, tender loaf. Optional additions of walnuts or chocolate chips add texture and richness, making it a delightful snack or breakfast option.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to ensure the bread releases easily after baking.
- Mix wet ingredients: In a large bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir the mixture until it’s smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined. Avoid overmixing to keep the bread tender. If using, fold in the chopped walnuts or chocolate chips gently.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake at 350°F (175°C) for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set and makes for cleaner slices.
Notes
- You can substitute vegetable oil with melted coconut oil or butter for additional flavor.
- Overripe bananas work best for this recipe to maximize sweetness and moisture.
- Storage: Keep the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, ensure no chocolate chips contain milk or omit them entirely.
- Feel free to adjust the spices to your preference; more cinnamon or nutmeg will intensify the warm flavors.
