Go Back

Moist Pumpkin Banana Bread

A delightful blend of moist pumpkin and sweet bananas, this bread is irresistibly soft and packed with flavor, perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1 cup pumpkin puree (canned or homemade)
  • ½ cup vegetable oil or melted coconut oil
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup chopped nuts or chocolate chips (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a standard 9×5-inch loaf pan with a bit of oil or cooking spray.
  3. In a large mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Blend until smooth and creamy.
  4. In another bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. If using, fold in the chopped nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted comes out clean.
  3. Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes.