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Pumpkin Banana Bread

Pumpkin Banana Bread

YIELD 1 loaf


  • 1 cup (200g) granulated sugar
  • 1 1/2 cups (200g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup (1 stick/115g) unsalted butter, melted and cooled
  • 1 cup mashed bananas (from 2-3 bananas)
  • 1 cup (230g) canned pumpkin puree


  1. Preheat oven to 350°F/180°C. Grease an 8½ x 4¼-inch or a 9x5-inch loaf pan.
  2. In a large bowl whisk together flour, sugar, baking soda, baking powder, spices, and salt. In another medium bowl whisk the eggs well, then whisk in melted butter, mashed bananas and pumpkin puree. Add the egg mixture into the flour mixture and fold, using a rubber spatula, just until combined.
  3. Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 15 minutes on a wire rack, then turn it out from the pan and allow it cool completely.

  4. Store bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Serve at room temperature.