Pumpkin Banana Loaf
A moist and flavorful quick bread that blends pumpkin and banana for a comforting treat. Perfect for fall mornings, snacks, or dessert!
Equipment
- Loaf pan (9x5-inch)
- Mixing bowls
- Whisk
- Spatula
- Oven
Ingredients
Wet Ingredients
- 1 cup pumpkin puree unsweetened
- 2 ripe bananas mashed
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ⅓ cup vegetable oil or melted butter
- 2 eggs large
- 1 tsp vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves optional
- ½ tsp salt
Optional Add-ins
- ½ cup chocolate chips optional
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the pumpkin puree, mashed bananas, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- If using, fold in chocolate chips or chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pumpkin banana loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra moisture, substitute some of the oil with Greek yogurt. You can also drizzle a maple glaze or cream cheese frosting on top for a sweet finish.