Description
This moist and flavorful Pumpkin Banana Bread combines the natural sweetness of ripe bananas with earthy pumpkin purée and warm spices. Perfect for breakfast, snacks, or dessert, it’s a cozy loaf that tastes like autumn in every bite.
Ingredients
Units
Scale
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup pumpkin purée
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, mash bananas. Stir in pumpkin, oil, eggs, and vanilla until smooth.
- Add flour, baking soda, salt, cinnamon, and nutmeg. Mix until just combined.
- Fold in chocolate chips if using.
- Pour batter into the pan and smooth the top.
- Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan, then transfer to a wire rack.
Notes
- For richer flavor, substitute butter for oil.
- Tent with foil if the top browns too quickly.
- Store at room temp for 3 days, fridge for 1 week, or freeze up to 3 months.
Nutrition
- Calories: 215
