Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup melted butter or coconut oil
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- In a large bowl, mash bananas until smooth. Add pumpkin puree, eggs, melted butter, and brown sugar; whisk until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined. Fold in nuts if desired.
- Pour batter into prepared loaf pan and smooth the surface. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
- For extra flavor, try adding chocolate chips or dried fruits to the batter.
- Ensure not to overmix to keep the bread moist and tender.
- Store the bread in an airtight container at room temperature for 2 days or refrigerate for up to a week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 240 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
