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 spray or grease and flour it.
- In a small bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt, then set aside.
- In a large bowl, combine brown sugar, vegetable oil, pumpkin puree, and mashed bananas, stirring well.
- Add the eggs and vanilla to the mixture and mix thoroughly, then incorporate the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and 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 it from the pan and slicing to serve.
Notes
Ensure the bananas are very ripe for the best sweetness.
You can store the bread in an airtight container for up to three days.
This bread freezes well; wrap it tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 1/10 loaf)
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.