Ingredients
Scale
- 2 cups (248g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (119g) vegetable oil
- ¾ cup (180g) pumpkin puree
- 2 medium overripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray or grease and flour it.
- In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine brown sugar, vegetable oil, pumpkin puree, and mashed bananas, mixing with a wooden spoon or mixer.
- Add eggs and vanilla extract, then gradually mix in the dry ingredients until combined.
- Pour the batter into the prepared loaf pan. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes before removing from the pan and slicing to serve.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
For a richer flavor, use freshly mashed bananas instead of store-bought banana puree.
You can substitute a portion of the all-purpose flour with whole wheat flour for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg