Pumpkin Banana Bread
Easy pumpkin banana bread recipe that's perfect for fall. A super moist bread with the help of pumpkin and ripe bananas in this fall inspired twist to the classic recipe.
Equipment
- 8x4 loaf pan
Ingredients
- 1 cup ripe bananas, mashed
- 1 cup canned pumpkin
- 1/2 cup granulate sugar
- 1/2 cup light brown sugar
- 6 tablespoon butter, melted
- 1 large egg
- 2 teaspoon vanilla extract
- 1.5 cup all-purpose flour (205g)
- 1 tablespoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350℉.
- Mash the bananas in a bowl, then add in the pumpkin and mix with the sugars until everything is combined. Now, pour in the butter, vanilla extract and lastly mix in the eggs. In another bowl, add in the flour, baking soda, pumpkin spice and salt. Combine the dry and wet ingredients.
- Now, fold in the chopped nuts and then pour the batter into a lined loaf pan.
- Place the pan in the oven and bake for 1 hour. Add more or less time depending on your oven.
- When finished baking, allow to cool fully before slicing and serving, enjoy!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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