Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup canned pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add pumpkin puree, eggs, and vegetable oil. Whisk until combined.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually stir into wet ingredients. Fold in brown sugar and optional nuts.
- Pour batter into prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Optional nuts can be added for extra crunch and flavor.
- Store in an airtight container for 3-4 days at room temperature or up to a week refrigerated.
- For longer storage, freeze slices wrapped in foil or plastic bags.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bakery, Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 240 Kcal
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
