Banana Pumpkin Bread

This bread is better than I could have ever imagined! I wasn't sure how mixing banana and pumpkin would go over, but I had an open can of pumpkin puree and over ripe banana's so I decided to give it a go. DELICIOUS. It is light, fluffy cloud like bread with the sweet scent of banana and a non overwhelming pumpkin flavor. This will be my go to recipe for quick bread from now on.

Banana Pumpkin Bread

*Pre-heat oven to 350 degrees* 

1/2 c. unsalted butter (softened)

1-1/2 c. sugar

2 eggs (room temp)

1 c. mashed ripe bananas (pressed through a fine mesh sieve)

3/4 c. canned pumpkin

1 tsp. vanilla extract

1-3/4 c. all-purpose flour

1-1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. pumpkin pie spice

1/2 tsp. salt

optional: 1/2 c. chopped nuts


Sift the flour, baking powder, baking soda, pumpkin pie spice and salt into a bowl, set aside.

In a large mixing bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla (at this point it will look strange, don't worry). Gradually add the flour mixture. Beat on high for 30 seconds.

Divide mixture between two greased and parchment lined loaf pans. Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing and slicing.


Adapted from Taste of Home