Description
This Pumpkin Banana Bread is a moist, flavorful loaf that combines the sweetness of ripe bananas with the warm spices and smooth texture of pumpkin purée. Perfect for autumn breakfasts or afternoon snacks, this bread is easy to make and yields a soft, tender crumb with a delightful spice aroma.
Ingredients
Scale
Dry Ingredients
- 1 1/2 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 cloves
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 3/4 cup pumpkin purée
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the leavening agents and spices.
- Combine sugars and butter: In a separate large bowl, mix the granulated sugar, brown sugar, and melted unsalted butter until smooth to create a creamy base.
- Add eggs and flavorings: Beat in the eggs one at a time to emulsify the batter, then stir in the mashed bananas, pumpkin purée, and vanilla extract until well combined for a moist, flavorful batter.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can lead to dense bread.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool before slicing: Let the bread cool in the loaf pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing to set the texture and enhance flavor.
Notes
- Use ripe bananas for best sweetness and flavor.
- Do not overmix the batter to keep the bread light and tender.
- Check doneness by inserting a toothpick in the center; it should come out clean.
- Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: add chopped nuts or chocolate chips for extra texture.
