Description

This Pumpkin Banana Bread combines two favorite flavors into one moist, spiced loaf. Ripe bananas add sweetness and moisture, while pumpkin puree brings a warm, earthy flavor perfect for fall. It’s easy to make and great for breakfast, a snack, or even dessert

Ingredients

1 cup canned pumpkin puree
2 ripe bananas, mashed
1/2 cup vegetable oil
1/4 cup milk
2 large eggs
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large mixing bowl, combine pumpkin puree, mashed bananas, oil, milk, eggs, vanilla, granulated sugar, and brown sugar. Mix until well blended.
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Add chopped nuts or chocolate chips for extra texture.
For muffins, reduce baking time to 18–22 minutes.
This bread freezes well—wrap tightly and freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 18g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg