Ingredients
Units
Scale
- 6oz (3/4 Cup) Mashed Ripe Bananas
- 4oz (1/2 Cup) Butter, melted
- 100 grams (1/2 Cup) Brown Sugar
- 100 grams (1/2 Cup) Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Eggs, at room temp.
- 8oz (1 Cup) Pumpkin Puree
- 250 grams (2 Cups) All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 350F/180C and grease a 9" X 5" loaf pan and set aside.
- In a large bowl mash the banana then add the butter, sugars, vanilla extract, eggs, and pumpkin puree. Mix until fully combined.
- Place a sieve over the wet ingredients and sift in the dry ingredients; flour, baking powder, baking soda, salt and pumpkin pie spice. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tough bread.
- Pour batter into the prepared pan and bake for 45-55 minutes or until the bread bounces back when you touch the top gently or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 15 minutes then remove from pan to cool on wire rack completely. Store leftovers in an airtight container for up to 4 days.
Notes
- Freezing: Once baked and fully cooled wrap the whole loaf or wrap slices of bread in plastic wrap, twice, tightly. This helps prevent freezer burn. Store them in a freezer-safe container and freeze for up to three months.
- Thawing: Let the slices of bread thaw on the counter at room temperature or warm in a 300F oven for a few minutes before serving.
- Prep Time: 10 Minutes
- Cook Time: 55 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
