Pumpkin Banana Bread
Equipment
- 8½ x 4½-inch loaf pan
- Whisk
- spatula
- Fine mesh strainer if using canned squas
Ingredients
Dry Ingredients:
- 1 ¾ cups unbleached all-purpose flour, spooned & leveled 220g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup granulated sugar 150g
- ⅓ cup brown sugar, packed 65g
Wet Ingredients:
- 1 cup canned pumpkin puree (or winter squash puree, see notes) 240g
- 2 medium ripe bananas, mashed (about ¾ cup) 180g
- ⅓ cup salted butter, melted 75g
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk 60g
Optional Add-Ins (up to 1 cup total):
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips, semi-sweet or dark
- ⅓ cup dried cranberries or raisins
Instructions
- Prep the Puree: If using canned squash, press it through a fine mesh strainer to remove excess canning liquid. Use 1 cup (240g) of strained puree. Canned pumpkin puree can be used directly from the can.
- Heat Oven: Preheat to 375°F (190°C). Grease an 8½ x 4½-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves (if using), granulated sugar, and brown sugar until combined.
- Mix Wet Ingredients: In another bowl, combine pumpkin or squash puree, mashed bananas, melted butter, eggs, vanilla, and milk. Stir until smooth.
- Combine: Pour wet ingredients into dry and stir gently until just mixed. Avoid overmixing to keep the bread tender. Fold in optional add-ins like nuts or chocolate chips.
- Fill Pan: Pour batter into the loaf pan and smooth the top. Sprinkle pumpkin seeds or extra chips on top if desired.
- Bake: Bake at 375°F for 25 minutes for a domed top, then lower to 350°F for 40 more minutes. Test with a toothpick—it should come out clean or with a few crumbs. Tent with foil if browning too fast.
- Cool: Let the bread sit in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
- Serve: Slice and enjoy plain or with butter or cream cheese.
Notes
- Winter Squash vs. Pumpkin: Buttercup squash is the top substitute for pumpkin puree, offering a sweet, creamy, nutty flavor and vibrant orange color similar to pumpkin. Other options include kabocha (dense, chestnut-like), butternut (sweeter, caramel-like), delicata (milder, corn-like), Blue Hubbard (milder, paler), or acorn (less sweet, vegetal). For homemade puree, roast, puree, and strain to remove excess water. Use 1 cup (240g) strained puree.
- Bananas: Use very ripe bananas for maximum sweetness and moisture.
- Butter: Cool melted butter slightly before mixing to avoid cooking the eggs.
- Storage: Store in an airtight container for 3 days at room temp, 1 week in the fridge, or freeze slices for up to 3 months.
Nutrition
Serving: 1slice
Servings: 12 slices
