Pumpkin Banana Bread
Indulge in the comforting flavors of pumpkin banana bread, a delightful treat that perfectly balances the sweetness of ripe bananas with the rich, earthy taste of pumpkin. This recipe is ideal for breakfast, snacks, or dessert. With a moist texture and warm spices, it’s a wonderful way to celebrate the fall season. Impress your family and friends with this easy-to-make bread that will fill your home with a delightful aroma!
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup pumpkin puree
- 1/2 cup melted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe makes one loaf, serving approximately 8 slices. Preparation time is about 15 minutes, with a baking time of 60 minutes.
Nutritional Value
Each slice (1/8 of the loaf) contains approximately 180 calories, 8g fat, 26g carbohydrates, 2g protein, and 1g fiber. This information is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add the pumpkin puree and melted butter to the mashed bananas and mix well.
- Stir in the sugar, eggs, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in chopped walnuts for added texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup or honey can be used in place of sugar for a natural sweetener. For a dairy-free version, use coconut oil instead of butter.
Serving and Pairings
This pumpkin banana bread pairs wonderfully with a spread of cream cheese or butter. Enjoy it with a hot cup of coffee or tea for a cozy afternoon snack. It also makes a great addition to holiday brunches or gatherings.
Storage and Reheating
Store the pumpkin banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze slices for up to 3 months. To reheat, simply toast or microwave for a few seconds until warm.
Cooking Mistakes
- Using overripe bananas will lead to excess moisture; aim for just ripe.
- Don’t overmix the batter, as this can make the bread dense.
- Ensure your baking soda is fresh for proper rising.
- Check doneness with a toothpick to avoid underbaking.
- Let the bread cool completely before slicing for cleaner cuts.
- Use the right size loaf pan for even baking.
- Store bread properly to avoid it becoming dry.
Helpful Tips
- For extra flavor, add chocolate chips or dried fruit to the batter.
- Experiment with spices like ginger or cloves for a unique twist.
- Let the bread sit for a day for improved flavor.
- Pair with a sprinkle of cinnamon sugar on top before baking.
- Use a kitchen scale for precise measurements.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them completely and drain any excess liquid before using.
How do I know when the bread is done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s done!
Can I add nuts or chocolate chips?
Absolutely! Both nuts and chocolate chips enhance the flavor and texture of the bread.
What can I serve with pumpkin banana bread?
It pairs well with coffee, tea, or a dollop of cream cheese spread for added richness.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend to make this bread gluten-free without sacrificing taste.
How long does pumpkin banana bread last?
When stored properly, it can last up to 3 days at room temperature or a week in the refrigerator.
Can I double the recipe?
Yes, you can double it! Just ensure you have enough space in your oven and use two loaf pans.
Conclusion
Pumpkin banana bread is a delightful combination of flavors that will satisfy your sweet tooth while incorporating the wholesome goodness of pumpkin and bananas. Perfect for any occasion, this easy-to-follow recipe will become a favorite in your baking repertoire. Enjoy every slice with loved ones!
Pumpkin Banana Bread
Ingredients
- 1 cup mashed ripe bananas about 2-3 bananas
- 1 cup pumpkin puree
- 1/2 cup melted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add the pumpkin puree and melted butter to the mashed bananas and mix well.
- Stir in the sugar, eggs, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in chopped walnuts for added texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.