Description
Moist and flavorful quick bread combining the earthy sweetness of pumpkin with ripe bananas, perfect for breakfast or snacks.
Ingredients
Scale
- 3 ripe bananas
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup sugar (or sweetener to taste)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing or lining it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth, then mix in the canned pumpkin, oil (or melted butter), and any sugar or sweetener.
- Whisk together the flour, baking soda, baking powder, spices, and salt in a separate bowl.
- Gradually combine the dry ingredients with the wet ingredients, stirring until just mixed. Avoid overmixing, as this may affect the texture.
- Pour the batter into the prepared loaf pan and smooth the top gently.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the bread in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added richness, serve toasted with a pat of butter or cream cheese. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin bread, banana bread, quick bread, fall recipes, healthy snacks