Ingredients
Scale
- All-purpose flour 1 3/4 cups
- Baking soda 1 teaspoon
- Ground cinnamon 1 teaspoon
- Salt 1/2 teaspoon
- Mashed ripe bananas 1 cup
- Pumpkin puree 1 cup
- Granulated sugar 3/4 cup
- Eggs 2 large
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Step 3: In a separate bowl, combine the mashed bananas, pumpkin puree, sugar, and eggs. Mix well.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared loaf pan.
- Step 6: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, microwave a slice for 15-20 seconds until heated through.
- A dollop of cream cheese frosting or a sprinkle of chopped walnuts makes a delightful topping.
- To prevent a soggy loaf, be sure to thoroughly mash the bananas and drain any excess liquid from the pumpkin puree before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American