The Pumpkin Banana Bread You Have To Try
If using pumpkin pie spice, you can use a 1/2 tablespoon or 1 tablespoon in place of the cinnamon, ginger, nutmeg and cloves below.
Ingredients
- ½ cup 1 stick unsalted butter, at room temp
- ¾ cup light brown sugar
- 2 large eggs
- 1 cup pure pumpkin puree
- 2 very ripe bananas peeled and mashed (about 1 heaping cup)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ½ heaping cup blend of walnuts and pecans coarsely chopped (alternatively, you can just use walnuts or just use pecans)
Optional toppings:
- pumpkin seeds if desired
- mini chocolate chips if desired
Instructions
- Preheat oven to 350°F. Grease (or spray) your (8x4 or 9x5) loaf pan, line with parchment paper and set aside.
- Using your stand mixer fitted with the flat beater attachment, combine the butter and sugar until well combined. Add the eggs, one at a time, mixing well after each addition and scraping the bowl as needed. Add the pumpkin, mashed bananas and vanilla extract and mix well at medium speed. In a separate medium sized mixing bowl, combine the flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and the ground cloves. Slowly pour the dry ingredients into the wet ingredients over low speed until well combined. Add in the walnut/pecans if using and mix well.
- Pour the mixture evenly into your prepared loaf pan and, if desired, sprinkle on some pumpkin seeds or mini chocolate chips over the top. Bake for about 60 to 75 minutes or until a tester inserted in the center comes out clean. Allow to cool for about 10 to 15 minutes before removing from loaf pan and slicing.