Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon sea salt
- 2 medium bananas (about ¾ cup mashed, very ripe)
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 large eggs
- ¾ cup pumpkin purée (not pumpkin pie mix)
- ¾ cup granulated sugar
- ⅓ cup packed dark brown sugar
- 2 teaspoons vanilla extract
- Optional: ½ cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, mash the bananas with a fork or masher until mostly smooth. Add melted butter, eggs, pumpkin purée, granulated sugar, brown sugar, and vanilla. Whisk until well combined.
- Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Do not overmix.
- Fold in optional nuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use extra ripe bananas for the sweetest flavor.
- If the top begins browning too quickly, tent loosely with foil during baking.
- This bread freezes well — wrap tightly and freeze for up to 3 months.
- Delicious toasted with a little butter or cream cheese.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
