Pumpkin Banana Bread

$- 1 cup mashed ripe bananas (about 2 medium bananas) - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) When making this bread, you need precise amounts for best results. You can swap the butter for coconut oil if you like. Use light brown sugar for a milder taste. If you don’t have eggs, try using flaxseed meal mixed with water. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg. You can also use whole wheat flour instead of all-purpose flour for a nuttier flavor. Feel free to jazz up your bread! Chopped walnuts or pecans add a nice crunch. You can also mix in chocolate chips for a sweet surprise. Another fun option is to add dried cranberries or raisins. For serving, try spreading a little butter or cream cheese on warm slices. A sprinkle of cinnamon on top makes it extra special. Start by collecting all your ingredients. You will need 1 cup of mashed ripe bananas, 1 cup of canned pumpkin puree, and 1/2 cup of softened unsalted butter. Add 1 cup of brown sugar and 1/2 cup of granulated sugar. You will also need 2 large eggs, 1 teaspoon of vanilla extract, and 2 cups of all-purpose flour. Don’t forget 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and spices like 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Finish with 1/2 teaspoon of salt. You can add 1/2 cup of chopped walnuts or pecans and 1/2 cup of chocolate chips if you like. 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside. 2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until it looks smooth and fluffy. 3. Add the ripe bananas, pumpkin puree, eggs, and vanilla extract. Stir well until everything is mixed in. 1. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. 2. Slowly add the dry mix to the pumpkin mix. Stir gently until just combined. Do not overmix; it’s okay if there are a few lumps. 3. If you are using them, fold in the chopped nuts or chocolate chips. This adds great texture. 4. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 5. Bake in your preheated oven for 55-65 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean. 1. Once baked, take the bread out of the oven. Let it cool in the pan for about 10 minutes. 2. After that, carefully transfer the bread to a wire rack to cool completely. 3. For serving, cut warm slices. Top with a pat of butter or cream cheese. Sprinkle with cinnamon for extra flavor. Enjoy with a warm drink like tea or coffee! To get the best texture in your pumpkin banana bread, use ripe bananas. They should be brown and soft. This will add natural sweetness and moisture. Use canned pumpkin puree, not pumpkin pie filling. Mix the wet and dry ingredients separately first. Combine them gently to avoid overmixing. Overmixing can make the bread dense. Adding nuts or chocolate chips gives a nice crunch. Store leftover pumpkin banana bread in an airtight container. This keeps it fresh for up to four days. To enjoy it warm, slice and toast it lightly. You can also microwave slices for about 10 seconds. This brings back the moist texture. If you want to keep it longer, freeze the bread. Wrap it well in plastic wrap and foil. It stays good for up to three months. If your bread comes out too dry, check the oven temperature. An oven that is too hot can dry out the bread. If it sinks in the middle, it may have been underbaked. Always test with a toothpick. If it comes out wet, bake a little longer. For a bread that sticks to the pan, ensure you grease it well before adding the batter. {{image_2}} You can make this pumpkin banana bread healthier. Try using applesauce instead of butter. This swaps out fat for moisture. You can also use a sugar substitute like coconut sugar. This option lowers the calories but keeps the sweetness. For a protein boost, add Greek yogurt. It keeps the bread moist and adds tang. Want to spice it up? Try adding dried fruit like raisins or cranberries. These add sweetness and chew. You can also mix in spices like allspice or cardamom. This gives a warm flavor that pairs well with pumpkin. For a chocolate twist, add dark chocolate chips. They melt and create a rich surprise in each slice. If you need a gluten-free bread, use almond flour or a gluten-free blend. These flours work well with the pumpkin and bananas. Adjust the liquid in the recipe as needed. Gluten-free batters can be thicker. Add a bit more pumpkin puree or a splash of milk. This helps keep the texture light and fluffy. One slice of pumpkin banana bread is about 1/10 of the loaf. Each slice has roughly 200 calories. This bread is a tasty treat that can fit well in many diets. - Carbohydrates: 30 grams - Protein: 3 grams - Fat: 9 grams - Fiber: 2 grams This bread has a good mix of carbs and fats. It also has some protein to help keep you full. - Bananas: High in potassium, they help with heart health and digestion. - Pumpkin: Packed with vitamins A and C, it boosts your immune system. - Nuts: If you add walnuts or pecans, they give healthy fats and protein. - Spices: Cinnamon and nutmeg add flavor and antioxidants, which help fight free radicals. Using these ingredients makes this bread not just yummy but also good for you! Yes, you can make this recipe vegan. Replace the eggs with flaxseed meal or applesauce. Use plant-based butter instead of regular butter. Choose a vegan sugar to keep it all vegan-friendly. This way, you still get that rich taste without the eggs or dairy. You can check if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready. Another way is to look for a golden-brown top. The bread should spring back when lightly pressed. Leftover pumpkin puree has many uses. You can add it to smoothies for a creamy texture. Stir it into oatmeal for added flavor. You can also make pumpkin pancakes or muffins. Just freeze it in small portions for later use. This blog post covered essential ingredients, step-by-step instructions, and helpful tips. You learned to mix, bake, and serve with confidence. We looked at variations for special diets and added nutritional info for better choices. Now you can experiment with your bread and tailor it to your taste. From healthy swaps to fun flavors, the options are endless. Enjoy your baking journey and create something delicious!$

Fall in love with baking this season with our delicious Pumpkin Spice Banana Bread! This easy recipe combines ripe bananas and creamy pumpkin for a moist, flavorful loaf that's perfect for cozy mornings or afternoon snacks. Packed with spices and optional chocolate chips or nuts, it's sure to be a hit! Click through to explore the full recipe and delight in every slice of this seasonal treat!

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Ingredients

1 cup mashed ripe bananas (about 2 medium bananas)

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

Add in the mashed bananas, pumpkin puree, eggs, and vanilla extract. Mix well until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.

If using, fold in the chopped walnuts or pecans and chocolate chips, creating a delightful texture.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

- Presentation Tips: Serve warm slices topped with a pat of butter or cream cheese. Sprinkle with some cinnamon for an extra touch, and enjoy with a warm cup of tea or coffee!