Description
A moist and flavorful Pumpkin Banana Bread combining the sweetness of ripe bananas with the warm spices of pumpkin, perfect for a cozy snack or breakfast treat.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp freshly grated nutmeg
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease two loaf pans, either 8-by-4 or 9-by-5 inches, to ensure the bread does not stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and freshly grated nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate large mixing bowl, beat the granulated sugar, light brown sugar, vegetable oil, and eggs together until the mixture is smooth and well combined. Then add the canned pumpkin puree and mashed ripe banana to the wet mixture, stirring well to incorporate.
- Combine Wet and Dry: Gradually stir the flour and spice mixture into the wet ingredients until just combined. Be careful not to overmix to maintain a tender crumb. Gently fold in the chopped pecans to evenly distribute them throughout the batter.
- Divide and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the bread comes out with just a few moist crumbs. If the tops begin to brown too quickly, tent them loosely with aluminum foil towards the end of baking to prevent over-browning.
- Cool: Remove the pans from the oven and let the bread cool in the pans for 5 minutes. Run a knife around the edges to loosen the bread, then carefully remove the loaves from the pans and place them on a wire cooling rack to cool completely.
- Serve and Store: Serve the bread warm or at room temperature. Once cooled, wrap the bread in foil to store and keep fresh.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- For a less sweet bread, reduce sugar slightly.
- Storage: Wrapped in foil, the bread stays fresh for up to 4 days at room temperature or can be frozen for up to 3 months.
- Check doneness by inserting a toothpick; some moist crumbs are okay, but no wet batter should remain.
Nutrition
- Serving Size: 1 slice (1/16 of loaf)
- Calories: 230
- Sugar: 14g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
