Ingredients
Scale
- 1 ½ cups mashed ripe bananas
- 1 cup canned pumpkin purée
- 2 large eggs
- ¾ cup vegetable oil or melted coconut oil
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper.
- In a large bowl, mash bananas until smooth. Add pumpkin purée, eggs, and oil; whisk until combined. Stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Fold in chopped nuts or chocolate chips if desired.
- Pour batter into the prepared loaf pan, smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- For a vegan option, substitute eggs with flaxseed or applesauce.
- Add a tablespoon of sour cream or Greek yogurt for extra moistness.
- Enhance flavor with additional spices like ginger or cloves.
- Use homemade or canned pumpkin purée based on preference.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Baking
- Method: Mixing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th loaf)
- Calories: 240 kcal Kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg