Pumpkin Banana Loaf
A delightful quick bread combining pumpkin and bananas, perfect for fall with warm spices and natural sweetness.
Ingredients
Wet Ingredients
- 1 cup Pumpkin puree Use pure pumpkin puree, not pie filling.
- 2 medium Ripe bananas Overripe bananas work best.
- 2 large Eggs Bind the ingredients and contribute to texture.
- 1/2 cup Oil or melted butter Oil keeps the loaf moist, butter adds flavor.
- 1 cup Brown sugar Can be replaced with maple syrup or honey.
Dry Ingredients
- 1.5 cups All-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon Baking soda Leavening agent.
- 1 teaspoon Baking powder Leavening agent.
- 1/2 teaspoon Salt Enhances flavor.
- 1 teaspoon Cinnamon Ground spice for flavor.
- 1/2 teaspoon Nutmeg Freshly grated for better flavor.
- 1/4 teaspoon Ginger Ground or freshly grated, optional.
- 1/4 teaspoon Cloves Ground spice for flavor.
Instructions
Preparation
- Gather your tools: a 9x5-inch loaf pan, mixing bowls, whisk, and rubber spatula.
- Preheat your oven to 350°F (175°C).
Mixing Ingredients
- In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
- In another bowl, mash the bananas until smooth. Stir in the pumpkin puree, eggs, sugar, and oil. Mix until combined.
- Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
Baking
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, tent it with foil during the last 15 minutes.
Cooling and Storing
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Aim to store in an airtight container at room temperature.
Notes
This loaf is versatile; consider adding nuts, chocolate chips, or dried fruits for variety. For healthier options, use whole wheat flour or applesauce instead of oil. Can be frozen for up to 3 months.