Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup pumpkin purée (canned or homemade)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- ¼ cup brown sugar (optional, for extra depth)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger (optional)
- ½ tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
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 bowl, mash the bananas well. Stir in the pumpkin purée, eggs, oil, sugars, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the dry ingredients to the wet ingredients. Stir gently until just combined—do not overmix.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice, serve, and enjoy!
If you’d like, I can help you make a gluten-free or low-sugar version too. Just say the word!