Description
A cozy, moist quick bread bursting with the warm flavors of ripe bananas and pumpkin, spiced with cinnamon, nutmeg, and ginger. Perfect for chilly mornings or a comforting fall snack.
Ingredients
-
1 cup mashed ripe bananas (about 3 medium bananas)
-
1 cup canned pumpkin puree (not pumpkin pie filling)
-
1/2 cup vegetable oil
-
1 cup granulated sugar
-
1/2 cup packed brown sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
2 1/2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground ginger
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
-
In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, oil, both sugars, eggs, and vanilla extract until smooth.
-
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
-
Use very ripe bananas for the best sweetness and moisture.
-
You can substitute vegetable oil with melted butter or coconut oil.
-
Optional add-ins: chopped pecans, walnuts, or chocolate chips (about ½ cup).
-
For a glaze, mix powdered sugar with a bit of milk and drizzle over the cooled loaf.
- Prep Time: 10
- Cook Time: 60
- Category: Baked Goods
- Method: Baking
- Cuisine: American