Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup mashed overripe bananas (about 1–2 medium bananas)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
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 on the sides.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice. Ensure there are no large clumps of flour or spices left so the leavening agent is evenly distributed.
- In a large bowl, combine the mashed bananas, pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Whisk these together until the mixture is smooth and the sugars have begun to dissolve into the liquids.
- Gently pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, fold the mixture together until just combined. Be careful not to overmix, as this can make the bread tough. Stop as soon as you see no more streaks of flour.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula. Place it in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then, carefully lift the loaf out and place it on a wire rack to cool completely. Slicing it while it is still warm is tempting, but letting it cool helps the structure set for the perfect slice.
- Cook Time: 75 minutes
- Diet: Vegetarian