Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/3 cup vegetable oil or melted butter
- 1 1/2 cups all-purpose flour (or gluten-free flour alternative)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional: chopped walnuts or pecans for topping
Instructions
- Start by preheating your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray. Mash the bananas in a large mixing bowl until smooth. In a separate bowl, whisk together the pumpkin puree, eggs, honey, and oil until well combined.
- Add the mashed bananas into the pumpkin mixture and stir thoroughly.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter into your prepared loaf pan. For extra flavor and crunch, sprinkle chopped walnuts or pecans on top. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness and moistness.
- Adjust spices to suit your taste—try adding ginger or allspice for more fall flavor.
- Ensure the bread cools completely before slicing to prevent crumbling.
- Top with glazed pecans or drizzle caramel for an extra special treat.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg