Banana Pumpkin Bread
This banana pumpkin bread is incredibly moist, warmly spiced, and simple to make. It’s the perfect way to use overripe bananas and leftover pumpkin puree.
Equipment
- Mixing bowls
- Whisk and spatula
- 9×5-inch loaf pan
- Parchment paper (optional)
- Wire rack
Ingredients
- - 1 ⅔ cups all-purpose flour
- - 1 tbsp cornstarch
- - 2 ½ tsp pumpkin pie spice
- - 1 tsp baking soda
- - ½ tsp baking powder
- - ½ tsp kosher salt
- - 2 large eggs room temperature
- - ¾ cup white sugar
- - ¼ cup packed dark brown sugar
- - ½ cup vegetable oil
- - 1 cup canned pumpkin puree
- - 1 cup mashed ripe banana about 2 bananas
- - ¼ cup whole milk
- - ¼ cup sour cream optional
- - 1 tsp vanilla extract
- - Butter or oil for greasing pan
Instructions
- **Preheat oven** to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- **Whisk dry ingredients** in a large bowl: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
- **Mix wet ingredients** in a medium bowl: eggs, sugars, oil, pumpkin, mashed banana, milk, sour cream, and vanilla.
- **Combine wet and dry**: Gently fold the wet mixture into the dry until just combined. Do not overmix.
- **Pour into pan** and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
- **Cool** in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Substitute Greek yogurt or buttermilk for sour cream.
- Add chocolate chips or nuts for variety.
- Freezes beautifully in individual slices.
- Add chocolate chips or nuts for variety.
- Freezes beautifully in individual slices.