Ingredients
Scale
- 2 large overripe bananas, mashed (about 1 cup)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or butter, or line it with parchment paper leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the mashed bananas and pumpkin puree. Add the eggs, oil, granulated sugar, brown sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Ensuring the spices are evenly distributed will prevent clumps of flavor in the finished bread.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps the structure set so the slices remain neat.
- Cook Time: 75 minutes
- Diet: Vegetarian