Ingredients
Scale
- 1 1/2 cups mashed ripe bananas
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- In a large mixing bowl, mash the bananas thoroughly. Add the pumpkin puree, eggs, honey, and oil. Whisk until the mixture is smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Fold in chopped walnuts or chocolate chips if desired.
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack. Let it cool completely to ensure a moist, tender crumb. Slice and enjoy!
Notes
- Enhance flavor by adding 1/2 cup chopped walnuts or chocolate chips to the batter.
- For extra moisture, add a tablespoon of applesauce or yogurt to the wet ingredients.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze slices individually wrapped for up to 3 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/10th of loaf)
- Calories: 190 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg