Pumpkin Banana Loaf

by

Ingredients:

  • Dry Ingredients:
    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ¼ tsp ground ginger
  • Wet Ingredients:
    • 1 cup ripe bananas (about 2 medium bananas), mashed
    • 1 cup pumpkin puree (canned or fresh)
    • ½ cup sugar (you can use brown sugar for extra flavor)
    • ¼ cup vegetable oil or melted coconut oil
    • 2 large eggs
    • 1 tsp vanilla extract
  • Optional Add-ins:
    • ½ cup chopped nuts (walnuts or pecans)
    • ½ cup chocolate chips or raisins

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. Combine Wet Ingredients: In a large bowl, combine the mashed bananas, pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix until well combined.
  4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using, fold in the nuts or chocolate chips.
  5. Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. Serve: Slice and enjoy your delicious Pumpkin Banana Loaf!

Tips:

  • Store leftovers in an airtight container at room temperature for a few days or refrigerate for longer freshness.
  • This loaf also freezes well; wrap it tightly in plastic wrap and then in foil.

Enjoy baking!

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