Ingredients
Scale
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup mashed overripe bananas (about 2–3 medium bananas)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, you can also line the bottom with a strip of parchment paper, leaving a bit of overhang on the sides.
- In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture is smooth. Stir in the vegetable oil, pumpkin puree, mashed bananas, and vanilla extract. Whisk until everything is well combined and there are no large lumps of banana remaining.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. This ensures that the leavening agents and spices are evenly distributed throughout the batter.
- Slowly add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture together. Be careful not to overmix; stop as soon as you no longer see streaks of dry flour. Overmixing can lead to a tough, dense bread.
- Pour the batter into the prepared loaf pan and smooth the top with your spatula. Place it in the center of the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for about 10 to 15 minutes. Then, carefully lift the loaf out and place it on a wire rack to cool completely before slicing. This helps the structure set so it doesn’t crumble when cut.
- Cook Time: 75 minutes
- Diet: Vegetarian