Pumpkin Banana Bread Recipe
This moist banana bread is not just a basic banana bread, but a perfect pumpkin banana bread that has the best flavor for the fall.
Servings: 10 servings
Cost: $10
Ingredients
- 2 cups (248g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (119g) vegetable oil
- ¾ cup (180g) pumpkin puree
- 2 medium overripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray (or grease and flour it).
- Whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt in a small bowl. Set aside.
- Stir brown sugar, vegetable oil, pumpkin puree, and mashed bananas in a large bowl (using a wooden spoon or spatula, or you can use a mixer).
- Stir in eggs and vanilla, then mix in dry ingredients.
- Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick comes out clean from the center of the bread.
- Let cool 10 minutes before removing from pan and/or slicing to serve.
Notes
- Be sure to use pumpkin puree, not pumpkin pie mix.
- If you want to use spices (not pumpkin pie spice mix), use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice (in addition to the cinnamon called for in the recipe).
- Store bread covered with plastic wrap at room temperature. It should stay fresh a few days. You can also freeze the whole loaf or freeze individually wrapped slices.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 67g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 229mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2825IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg
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