Description
This Pumpkin Banana Bread is a moist and flavorful twist on traditional banana bread, combining the rich sweetness of ripe bananas with the warm spices and smooth texture of pumpkin purée. Perfect for breakfast, snacks, or a cozy dessert, this easy-to-make bread brings fall flavors to your table with a tender crumb and aromatic spices like cinnamon, nutmeg, and cloves.
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 the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the 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 the mixture is smooth and uniform.
- Add Eggs and Wet Flavors: Beat in the eggs one at a time to evenly incorporate them, then add the mashed ripe bananas, pumpkin purée, and vanilla extract, stirring until all the wet ingredients are fully combined.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture and stir gently until just combined. Be careful not to overmix to maintain a tender texture.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy once fully cooled.
Notes
- You can substitute the all-purpose flour with whole wheat flour for a healthier version, but the bread will be denser.
- If you prefer a sweeter bread, increase the sugar slightly or add chocolate chips for extra flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure the bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid a tough texture.
