Pumpkin Banana Bread

A tender, warmly spiced quick bread that combines ripe bananas with pumpkin for a moist loaf and lightly crisp crust.

Prep: 15 min · Cook: 55 min · Yield: 10 · Method: Oven

Ingredients

• 3 medium bananas
• 1 cup pumpkin puree
• 2 eggs
• 0.75 cup brown sugar
• 0.5 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon salt

Cooking instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang for lifting. (about 5 min) — 350°F
2. In a large bowl, mash the bananas. Whisk in the pumpkin puree, eggs, brown sugar, and oil until smooth. (about 5 min)
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet mixture and stir just until no dry streaks remain; do not overmix. (about 3 min)
4. Transfer the batter to the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a tester inserted in the center comes out clean or with a few moist crumbs. (about 55 min) — 350°F
5. Cool the loaf in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. (about 30 min)