Ingredients
-
3 ripe bananas, mashed
-
1 cup pumpkin puree
-
1/2 cup vegetable oil or melted butter
-
2 large eggs
-
1 teaspoon vanilla extract
-
2 cups all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
3/4 cup brown sugar
-
Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
-
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
-
Mash bananas in a large bowl, stir in pumpkin puree.
-
Add oil, eggs, and vanilla, mixing until smooth.
-
In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
-
Fold dry ingredients into wet until just combined. Avoid overmixing.
-
Stir in brown sugar and optional mix-ins gently.
-
Pour batter into loaf pan and smooth the top.
-
Bake 55-65 minutes, checking doneness with a toothpick.
-
Cool 10 minutes in pan, then transfer to wire rack before slicing.
Notes
-
Use very ripe bananas for best flavor and sweetness.
-
Don’t overmix batter to keep bread tender.
-
Store wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
-
Customize by adding nuts, chocolate chips, or substituting pumpkin with sweet potato puree.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread / Snack / Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 loaf
- Calories: 240