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Pumpkin Banana Bread


  • Author: lu-ann
  • Total Time: 80 minutes
  • Yield: 1 loaf (about 8 servings) 1x
  • Diet: Vegetarian

Description

A delicious and cozy bread combining ripe bananas and pumpkin, perfect for breakfast or snacks.


Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2-3)
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup melted butter (or coconut oil)
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan.
  2. In a large bowl, mash the bananas. Stir in the pumpkin, eggs, butter, brown sugar, maple syrup, and vanilla until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  4. Gently fold the dry ingredients into the wet mixture. Be careful not to overmix. If desired, stir in the optional walnuts or chocolate chips.
  5. Pour the batter into the loaf pan and smooth the top.
  6. Bake for 55–65 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor. Don’t overmix to keep the bread fluffy. Customize with dried fruits or seeds if you like.

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pumpkin, banana, bread, fall, dessert, baking