Ingredients:
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup brown sugar (can adjust to taste)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, for extra fiber)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Stir in the pumpkin puree, eggs, vegetable oil, brown sugar, honey, and vanilla extract. Mix until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, cinnamon, nutmeg, ginger (optional), and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Add Extras: If you’re using walnuts or chocolate chips, fold them gently into the batter.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tip: Serve the loaf warm with a spread of butter or cream cheese for an extra treat!
This loaf is moist, full of flavor, and packed with nutrients from the pumpkin and bananas! Perfect for breakfast or as a snack.