Description
A nostalgic, ultra-moist pumpkin banana bread made with ripe bananas and real pumpkin puree. This one-bowl recipe uses old-school techniques to create a tender, flavorful loaf that freezes beautifully.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- 3 medium ripe bananas (about 1 ½ cups mashed)
- 1 ½ cups (360g) 100% pure pumpkin puree
- ¾ cup (180ml) vegetable oil
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and grease lightly.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until combined and free of clumps.
- In a separate medium bowl, mash the ripe bananas with a fork until smooth.
- To the mashed bananas, add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and glossy.
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold them together until the flour just disappears. Do not overmix.
- Fold in the pumpkin puree until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes. Do not open the oven door before 50 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs.
- Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and place it on a cooling rack to cool completely before slicing.
Notes
Ensure bananas are very ripe (black spots) for maximum sweetness and moisture. Use real pumpkin puree, not pumpkin pie filling. Do not overmix the batter to avoid a tough texture. If your oven runs hot, cover the top with foil for the last 15 minutes of baking. This bread freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 220
- Sugar: 22
- Sodium: 250
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, banana bread, fall baking, comfort food, one bowl recipe, moist bread, grandma recipe, autumn baking