Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, ginger, and cloves)
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed overripe bananas (about 2–3 medium bananas)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray. For even easier removal, you can line the bottom and sides with parchment paper, leaving a slight overhang.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Ensuring these are well-combined helps prevent clumps and ensures the bread rises evenly.
- In a large bowl, mash the bananas until smooth. Stir in the melted butter, pumpkin puree, sugar, egg, and vanilla extract. Whisk until the mixture is uniform and the sugar has started to dissolve into the wet components.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough, dense bread rather than a light and fluffy one.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil for the last 15 minutes.
- Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slicing it while too hot may cause it to crumble, so patience is key for the best texture.
- Cook Time: 75 minutes
- Diet: Vegetarian