Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons 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. You can also line the bottom with parchment paper for even easier removal later.
- In a large mixing bowl, whisk together the pumpkin puree, mashed bananas, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures the leavening agents and spices are evenly distributed throughout the batter.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps the structure set so you get clean slices.
- Cook Time: 75 minutes
- Diet: Vegetarian