Pumpkin Banana Bread

Here’s a moist and flavorful Pumpkin Banana Bread recipe that combines the best of both worlds—rich pumpkin spice and naturally sweet bananas. It’s perfect for fall or anytime you’re craving something cozy.

🎃🍌 Pumpkin Banana Bread

Ingredients:

• 1 cup mashed ripe banana (about 2 medium bananas)

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 large eggs

• 1/2 cup vegetable oil (or melted butter or coconut oil)

• 1/2 cup brown sugar (light or dark)

• 1/4 cup granulated sugar

• 1 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves (optional)

• 1/4 tsp ground ginger

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup chocolate chips or raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, whisk together:

   • Mashed bananas

   • Pumpkin puree

   • Eggs

   • Oil

   • Brown sugar

   • Granulated sugar

   • Vanilla extract

3. In a separate bowl, whisk together:

   • Flour

   • Baking soda

   • Baking powder

   • Salt

   • Cinnamon

   • Nutmeg

   • Cloves

   • Ginger

4. Combine the wet and dry ingredients just until no streaks of flour remain. Do not overmix.

5. Fold in nuts, chocolate chips, or raisins if using.

6. Pour batter into the prepared loaf pan and smooth the top.

7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

🍁 Tips:

• You can replace some or all of the oil with applesauce for a lighter version.

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

• Freezes beautifully—wrap tightly in plastic wrap and foil, then freeze for up to 2 months.