Ingredients
Scale
Dry Ingredients
- 1 Âľ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ÂĽ tsp ground cloves
- ÂĽ tsp ground ginger
Wet Ingredients
- 2 medium ripe bananas, mashed
- 1 cup pumpkin puree (not pie filling)
- ½ cup vegetable oil (or melted butter)
- ½ cup brown sugar
- ÂĽ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:Â In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Mash and Mix:Â In a large bowl, mash the bananas, then whisk in the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Combine: Gradually fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix! Gently fold in nuts or chocolate chips, if desired.
- Bake the Magic:Â Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:Â Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (based on 10 slices per loaf)
- Calories: ~210 per slice (based on 10 slices)
- Sodium: ~220mg
- Fat: ~8g
- Saturated Fat: ~1.5g
- Carbohydrates: ~32g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: ~25mg