Why choose between pumpkin bread and banana bread when you can have the best of both worlds? This moist and delicious loaf is loaded with wholesome ingredients and it has the warm and cozy flavours of fall, making it hard to resist. Perfect for a quick grab-and-go breakfast, an afternoon treat with a cup of tea, or even dessert. It’s also very customizable, so go ahead and swap the nuts for raisins (or chocolate chips) if you prefer.
1 ¼ cups mashed ripe bananas (about 2 large bananas)
¾ cup pumpkin purée (not pumpkin pie filling)
½ cup melted coconut oil (can substitute vegetable oil)
1 teaspoon pure vanilla extract
¾ cup lightly packed brown sugar or coconut sugar
2 cups flour (all purpose or gluten-free 1:1 flour)
½ cup chopped walnuts or pecans (optional)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
Preheat oven to 350°F and grease an 8 x 4 inch loaf pan with non-stick cooking spray or line with parchment paper.
In a large mixing bowl, add mashed bananas, pumpkin purée, melted coconut oil, eggs, vanilla and sugar. Stir to combine.
Add dry ingredients and stir until just combined.
Pour batter into the loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
Remove from oven and allow to cool completely before slicing.