Looking for a delicious way to welcome the autumn season? This Pumpkin Banana Loaf is the perfect blend of two favorite flavors — the sweetness of ripe bananas combined with the rich, spiced notes of pumpkin. It’s moist, comforting, and perfect for breakfast or a snack with a warm cup of coffee.
Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Pro Tips:
- You can add nuts, such as walnuts or pecans, for extra crunch.
- This loaf freezes well, so you can prepare it ahead and store it for up to three months.