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Prep Time15 Mins
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Cook Time55 Mins
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Serving8
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This deliciously moist pumpkin banana bread is a perfect combination of fall flavors and healthy ingredients. Perfect for a cozy afternoon snack or dessert, this recipe is sure to satisfy any sweet tooth!
Ingredients
Directions
Preheat the oven to 350°F (175°C). Grease two 9x5-inch loaf pans and set aside.
In a large mixing bowl, mash the ripe banana with a fork until smooth. Add the sugar, eggs, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Add this dry mixture to the wet ingredients and mix until just combined.
Stir in the softened butter and pumpkin puree until the batter is smooth. If using walnuts, fold them in at this stage.
Divide the batter evenly between the prepared loaf pans and smooth the tops. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Conclusion
Tips:For an extra moist crumb, try using Greek yogurt or sour cream in place of some of the butter. For a more intense pumpkin flavor, use 3/4 cup of puree instead of 1/2 cup.Store this delicious banana bread at room temperature for up to 3 days or in an airtight container in the refrigerator for up to a week. Enjoy it toasted with a pat of butter or as a snack with a cup of coffee!
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