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+ servings

Pumpkin Banana Bread

Your favorite quick breads come together to create a VERY delicious loaf! This easy Pumpkin Banana bread is moist, perfectly spiced, and is great for breakfast or a snack!

Recipe from Two Peas & Their Pod

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 cup mashed bananas, 2 medium ripe bananas
  • 3/4 cup canned pumpkin purée
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons turbinado sugar, for sprinkling on top

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick baking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
  • In a large bowl, combine the mashed bananas, pumpkin, brown sugar, oil, buttermilk, eggs, and vanilla extract. Whisk together until smooth.
  • Add the dry ingredients to the wet ingredients and stir together with a spatula until just combined. Don’t over mix.
  • Pour the batter into the prepared loaf pan. Sprinkle with turbinado sugar.
  • Bake for 50 to 65 minutes or until a toothpick inserted into the center of the loaf comes out clean and the bread is golden brown.
  • Remove from the oven and let cool for 10 minutes in the pan. Loosen the sides with a butter knife and carefully remove the bread from the pan. Let cool on a cooling rack until completely cooled. Slice and enjoy!

Nutrition

Calories: 249kcal, Carbohydrates: 37g, Protein: 4g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 209mg, Potassium: 143mg, Fiber: 2g, Sugar: 16g, Vitamin A: 2441IU, Vitamin C: 2mg, Calcium: 33mg, Iron: 1mg