Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack.
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Servings 10
Ingredients
3overripe bananaspeeled and mashed (about 1 1/2 cups)
Preheat oven to 350°F. Grease and flour a 9 x 5 x 2.5 inch loaf pan.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, pumpkin, sugar, oil, eggs and vanilla and mix until thoroughly combined.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon until combined.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pan. If desired, sprinkle with coarse sugar.
Bake in preheated oven for 70-75 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pan for about 20 minutes before turning out onto a cooling rack.
Notes
Batter can be mixed by hand if you do not have a mixer.Makes 1 9x5-inch loaf.