Banana loaf packed with pumpkin – a bread you’ll want to make again and again this fall.
This is the first pumpkin recipe to successfully come out of my kitchen this fall. And trust me when I say its a good one.
This recipe starts with my favorite banana loaf, a recipe I got from my mom, who use to make it all the time when I was growing up.
I’ve made this recipe 3 or 4 times in the past few weeks – and its disappeared each time quicker than the last.
There are a few different additions to this recipe from my Banana Loaf.
One, obviously being the addition of pumpkin puree.
Two, I buttered and sugared the pan before pouring in the batter and baking.
The first time I made this recipe, I actually made them into mini loafs (they bake for 26 minutes in case you’re wondering!) and I made half with parchment paper and half with the sugared pan.
Know which mini loaves
I devoured we ate first?
Yep, both mini loaves with the sugars pan went first. Actually they both somehow disappeared the same night I might them. I’m going to go ahead and blame the cats.. 😉
Enjoy this Pumpkin Banana loaf still warm with a square of butter, later that night with a cup of tea, or sneak a few slices for breakfast.
After all it does have bananas in it.
Therefore it must be considered breakfast, right?!
Grab those over ripe bananas and pumpkin, and start baking!
- 2-3 (about 1/2 cup) very ripe bananas
- 1/2 cup pumpkin puree
- 6 tablespoons canola oil
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Preheat your oven to 350 degrees.
- Butter your loaf pan and sprinkle with granulated sugar - set aside.
- In s small bowl combine the flour, baking soda and baking powder and set aside.
- In a medium bowl mash your bananas.
- Add your pumpkin puree.
- Using a hand mixer combine your bananas and pumpkin with the oil and sugar until well mixed.
- Add in your egg and vanilla.
- Slowly sift your dry ingredients into your banana mixture - mixing with a spatula until no flour remains.
- Pour your batter into your loaf pan and bake for 50-55 minutes.
- Let cool in loaf pan for about 10-15 minutes, remove and let fully cool on a wire cooling rack.
- Store in an air tight container for up to a week, or freeze for up to 3 months.