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🎃🍌 Pumpkin Banana Bread
Ingredients
Wet ingredients
- 3 overripe bananas
- 1 ¼ cups pumpkin puree canned or homemade is fine
- ¾ cup loosely packed brown sugar
- ¼ cup light oil like sunflower (see Notes for oil-free)
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ½ cups white wheat flour
- 2 tablespoons flax meal
- 1 teaspoon baking soda
- 1 teaspoon each ground cinnamon and ground ginger
- ½ teaspoon each ground nutmeg and allspice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350° F, and line a loaf pan with parchment paper.
- Combine the wet ingredients in your blender, and puree until they're nice and smooth. In a large bowl, combine the dry ingredients, whisking until they're evenly combined. Pour the wet ingredients into the dry, and mix well. Spread the batter into the loaf pan.
- Bake for 50 minutes, or until you can stab the bread with a toothpick and it comes out of the loaf batter-free. This could take up to an hour, depending on the size and ripeness of your bananas. Bigger and riper bananas mean more baking time.
- Let the bread cool for at least half an hour, then use the parchment paper to pull it out of the pan gently. Slice, and devour!
Notes
To make this oil-free, you can use ¼ cup of extra pumpkin puree or ¼ cup of applesauce in place of the oil. The texture of the finished loaf will be a bit different, but it will still be delicious!
I do recommend lining your loaf pan with parchment paper for this recipe. Lining the pan ensures that your pumpkin banana bread won't stick. Plus, it makes cleanup a breeze!
Leftover pumpkin banana bread will keep for around 4 days. To store, let it cool completely, and store it in an airtight container lined with a piece of paper towel on the bottom. Keep it out on the counter or stick it into the pantry or a bread box.
Servings 8
Nutrition
Calories: 276kcal | Carbohydrates: 50g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 245mg | Potassium: 305mg | Fiber: 5g | Sugar: 27g | Vitamin A: 5986IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg