Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mash the bananas thoroughly.
- In a separate bowl, whisk together pumpkin puree, eggs, vanilla, and oil until smooth.
- Combine flour, baking soda, baking powder, salt, and spices in a large bowl.
- Gradually add wet mixture to dry ingredients, folding gently until just combined.
- Stir in mashed bananas until thoroughly incorporated.
- Pour batter into prepared loaf pan and bake for 55-60 minutes until toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, substitute eggs with flax eggs or applesauce and use plant-based oil.
- Add nuts or chocolate chips for extra texture and flavor.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze slices for up to 3 months; thaw or warm as desired.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg