Ingredients
Scale
- 1 ¾ cups ripe bananas, mashed
- 1 cup canned pumpkin puree (preferably organic)
- 2 large eggs
- ½ cup melted unsalted butter or coconut oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray.
- In a large bowl, mash the ripe bananas until smooth. Add pumpkin puree, eggs, melted butter, sugar, and vanilla; whisk until well combined.
- In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
- Pour batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, fold in ½ cup chopped nuts or chocolate chips into the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Wrap slices tightly and freeze for up to 3 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg