Moist Pumpkin Banana Bread
Moist and flavorful pumpkin banana bread with warm spices and ripe bananas – the perfect fall quick bread.
Print Pin Servings: 10 slices
Calories: 285kcal
Cost: $6–8 (approx.)
Equipment
- 1 9x5-inch loaf pan Greased
- 1 Large mixing bowls Wet & dry ingredients
- 1 Whisk For dry ingredients
- 1 Measuring cups/spoons Standard set
- 1 Rubber spatula Folding batter
- 1 Wire cooling rack Cooling loaf
- 1 Electric mixer Optional for smoother mixing
Ingredients
- 1 cup Pumpkin puree Unsweetened
- 2 large Ripe bananas Mashed
- 2 cups All-purpose flour
- ½ cup Granulated sugar
- ½ cup Brown sugar Packed
- ½ cup Vegetable oil Or neutral oil
- 2 large Eggs Room temp
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground cardamom Optional but recommended
- 1 teaspoon Vanilla extract
- ½ cup Chocolate chips Optional
- ½ cup Chopped walnuts Optional
Instructions
- Preheat oven to 350°F and grease loaf pan
- Mash bananas, mix with pumpkin puree
- Add oil, eggs, vanilla to wet base
- Whisk flour, sugars, baking soda, salt, spices
- Gently fold dry into wet (don’t overmix)
- Stir in chocolate chips/walnuts (optional)
- Pour batter, bake 60–65 mins, test with toothpick
- Cool 10 mins in pan, then on rack fully
Notes
You can leave out the chocolate chips or walnuts if you prefer a simpler loaf. This recipe also freezes well!
Nutrition
Serving: 95g | Calories: 285kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 250mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2500IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1.5mg