Description
This moist and nutrient-dense Pumpkin Banana Bread perfectly balances earthy pumpkin puree with the natural sweetness of overripe bananas. Designed to be tender yet structural, this aromatic loaf is a sophisticated seasonal treat. It relies on simple pantry staples to achieve a consistent rise and a soft crumb, making it an ideal choice for cozy fall breakfasts or afternoon tea. Because of the combined fruit content, this bread stays incredibly fresh for several days after cooling.
Ingredients
1 cup pumpkin puree (plain canned)
3 medium bananas (very ripe with brown spots)
2 cups all-purpose flour
2 large eggs (room temperature)
1.5 teaspoons cinnamon
1 cup sugar
1 teaspoon baking soda
0.5 teaspoon salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a standard 9×5 inch loaf pan with butter or cooking spray.
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a separate medium bowl, mash the bananas until smooth.
In a large mixing vessel, combine the pumpkin puree, mashed bananas, eggs, and sugar until well blended.
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into your prepared loaf pan.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use plain pumpkin puree, not pumpkin pie mix. Substitute all-purpose flour with oat flour for a nuttier flavor profile. Keep the bread wrapped tightly at room temperature for up to 3 days to maintain moisture.
- Prep Time: 15
- Cook Time: 60
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
