This pumpkin banana bread is super moist because of the oil, eggs, mashed bananas and pumpkin puree. Together all these ingredients make the bread soft, tender and moist for the perfect texture that is never greasy or dry. These kind of quick bread recipes need to bake for a long time. If the top is getting too brown, you can tent a piece of aluminium foil and place it over the top of the loaf while it is still baking.
prep time 15 min cook time 50-60 min
ingredients for 2 small loaves
- 2 cups all purpose flour
- 2 teaspoons pumpkin spice or alternatively 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger & 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup oil (I use peanut oil)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 medium size ripe mashed bananas
- 1 cup pumpkin puree (I made my own)
- 1/3 cup chopped walnuts or hazelnuts
1. Preheat oven to 180C/350F
2. Grease and flour two 10 x 22 cm/3,5 x 8 inch loaf pans.
3. In a medium bowl whisk together flour, spices except vanilla extract, baking soda, baking powder and salt.
4. In a large bowl beat together oil, sugars, eggs and vanilla extract until no lumps remain.
5. Stir in the mashed bananas and pumpkin puree.
6. Carefully stir the flour mixture into the wet ingredients using a rubber spatula or a wooden spoon. Then stir in the chopped nuts.
7. Pour the batter into the prepared loaf pans and bake for 50-60 min or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble if you nudge the pan.
The best way to keep the pumpkin bread at its best is to keep it at room temp for a day or two. Store in an airtight container after it has cooled. This banana pumpkin bread also freezes well.
BUON APPETITO!