Pumpkin Banana Bread
This easy, delicious, moist pumpkin banana bread recipe is so simple to make from scratch and offers fantastic banana and pumpkin flavor!
Servings: 8
Calories: 469kcal
Ingredients
- 1 cup dark brown sugar
- ½ cup sugar
- ½ cup canola oil
- 2 eggs, room temperature
- 1 cup canned pumpkin puree
- 1 cup banana, mashed
- ¼ cup whole milk
- 1¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ½ cup pecans, diced (or walnuts)
Instructions
- Preheat oven to 350°F. Spray a loaf pan with baking spray.
- Combine the brown sugar, sugar, oil, and eggs into a bowl. Stir to mix.
- Mix bananas, pumpkin puree, and whole milk. Add to the sugar/egg mixture.
- Sift the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spices together. Add pecans or walnuts.
- Slowly add ⅓ of the dry ingredients to the wet ingredients at a time, mix as you add.
- Pour into the prepared glass loaf pan.
- Bake at 350°F for 85 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool completely.
Video
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
- This delicious recipe freezes really well. Make a double batch and freeze the second loaf for later.
- You can buy loaf pan parchment liners to make lining your pans quick and easy.
Nutrition
Calories: 469kcal | Carbohydrates: 69g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 312mg | Potassium: 277mg | Fiber: 3g | Sugar: 43g | Vitamin A: 4855IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg