Pumpkin Banana Bread
This pumpkin banana bread is an excellent fall twist on classic banana bread. Top the bread with some cinnamon and sugar and this bread is a winner for fall.
Servings: 8
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 Ripe Bananas Mashed
- 1 cup Pumpkin Puree
- 8 tbsp Butter Melted and cooled
- 1/2 cup Light Brown Sugar
- 1/4 cup Sugar
- 2 Eggs At room temperature
- 1 tsp Vanilla Extract
- Cinnamon Sugar For the topping
Instructions
- Preheat your oven to 350 degrees F. Use cooking spray to spray your 9x5 loaf pan. Make sure you spray it well so the bread doesn't stick. You could also use parchment paper as well.
- In a large bowl add the mashed banana, pumpkin puree, butter (that's cooled and melted), light brown sugar, sugar, eggs and vanilla. Whisk these ingredients together.
- In a medium bowl add the flour, baking soda, salt, cinnamon, and nutmeg. Stir these ingredients together and then add to the banana/pumpkin mixture.
- Stir all of the ingredients together, but don't overmix!
- Pour the batter into your prepared loaf pan. Sprinkle the top of the batter with some cinnamon sugar.
- Bake the bread for an hour or until lightly browned and a toothpick inserted in the center comes out clean.
- After 5-10 minutes remove the bread from the loaf pan and allow to cool on a baking rack.