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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350ºF.
Grease two loaf pans.
Mash bananas and whisk in pumpkin. Set aside.
In a separate bowl, combine flour, baking soda, salt, baking powder, and spices and whisk together.
In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana mixture and mix well.
Stir in flour mixture until just combined.
Divide batter evenly between pans.
Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Cover with foil if the tops are browning too much.
Cool in pans for 5 minutes, then remove from pans and let cool on a wire rack.
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Cover the loaf with foil if the tops are browning too much during baking.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-drained to avoid excess moisture.
How do I know when the bread is done?
Insert a toothpick into the center of the bread; if it comes out clean, the bread is done.
Can I freeze the banana bread?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
What can I substitute for vegetable oil?
You can use melted coconut oil or unsweetened applesauce as a substitute for vegetable oil.
How should I store the banana bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
