Description
This pumpkin banana bread is a dense, flavorful quick bread that perfectly balances the sweetness of ripe bananas with earthy pumpkin puree. By using olive oil, we achieve an incredibly moist crumb that stays fresh for days. It is a reliable, easy-to-make staple that is ideal for meal prepping or sharing at weekend gatherings, offering a warm and comforting flavor profile with aromatic seasonal spices.
Ingredients
1 cup mashed ripe banana
1 cup plain pumpkin puree
1 cup brown sugar, packed
1/2 cup extra virgin olive oil
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
1 teaspoon fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
Instructions
Preheat your oven to 350 degrees F (180 degrees C).
Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
In a large bowl, whisk together the mashed bananas, pumpkin puree, olive oil, brown sugar, eggs, vanilla extract, and lemon juice until smooth.
In a separate bowl, whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 70 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months. Ensure bananas are very ripe for the best sweetness and texture.
- Prep Time: 15
- Cook Time: 70
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg