Ingredients for Banana Pumpkin Bread
- 3 ripe bananas, mashed
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Allspice (not found in recipe)
- 1/2 teaspoon salt
- Walnuts (not found in recipe)
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How to Make Banana Pumpkin Bread
- Preheat oven to 350°F (175°C). Grease five small (8x4 inch) loaf pans or three standard (9x5 inch) loaf pans.
- Mash 3 ripe bananas until completely smooth.
- In a large bowl, combine the mashed bananas, 1 (15-ounce) can pumpkin puree, 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Mix thoroughly until well combined.
- Add 1/2 cup vegetable oil to the wet ingredients and mix until just incorporated.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared loaf pans, filling each about halfway.
- Bake for 35-45 minutes for small loaves or 50-60 minutes for standard loaves, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For longer storage, double bag the cooled bread in freezer-safe zip-top bags, removing as much air as possible. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
81g
Fat
12g
Carbs
16g
