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Pumpkin Banana Loaf

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This Pumpkin Banana Loaf blends the best of both worlds—sweet ripe bananas and rich pumpkin puree—for a moist, flavorful bread infused with warm fall spices. It’s easy to make, family-friendly, and perfect for breakfast, snacking, or dessert.

Ingredients

Scale

1 cup mashed ripe bananas (about 2–3 bananas)

1 cup pumpkin puree (canned or fresh)

½ cup granulated sugar

½ cup brown sugar

½ cup vegetable oil (or melted coconut oil)

2 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

½ tsp salt

Optional: ½ cup chopped nuts or chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  • In a large bowl, mix together mashed bananas, pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  • In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gently mix the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Fold in nuts or chocolate chips if using.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

For a healthier version, substitute half the flour with whole wheat flour.

This loaf also freezes well—slice and wrap individually for quick breakfasts on the go.

Nutrition

Find it online: https://www.nutrientsrecipes.com/pumpkin-banana-loaf-recipe/