Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional, but I love the crunch)
If you’re out of flour, you can swap in whole wheat flour for a bit more texture. And if you don’t have walnuts, chocolate chips are a delightful alternative!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add the pumpkin puree, mashed bananas, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Remember, lumps are okay—overmixing can make the bread tough.
- Fold in the walnuts or chocolate chips if using. This was always my dad’s favorite part, adding his own twist to whatever we were baking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The house will smell like a cozy autumn day, and you might have a crowd waiting by the oven.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you can wait that long!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Banana Bread, recipe, cooking, food
