Pumpkin Banana Bread, One Loaf
A plain cinnamon-spiced pumpkin banana loaf made with oil, without nuts, chocolate or icing.
Equipment
- 1 23 by 13 cm (9 by 5 inch) metal loaf pan, parchment, two bowls, whisk and cooling rack
Ingredients
- 240 g all-purpose flour about 2 cups spooned and leveled
- 200 g mashed ripe banana weigh after peeling and mashing; about 2 medium bananas
- 150 g plain pumpkin puree not pumpkin pie filling
- 120 g light brown sugar
- 2 large eggs
- 80 ml neutral oil about 1/3 cup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine salt
Instructions
- Preheat to 350°F (175°C) and line a 9 by 5 inch (23 by 13 cm) metal loaf pan with parchment. Mash and weigh the banana, then whisk with pumpkin puree, brown sugar, eggs, oil and vanilla in a large bowl.
- In a second bowl whisk flour, baking powder, baking soda, cinnamon, ginger and salt evenly. Use weighed flour or spoon-and-level cups, not packed scoops.
- Fold the dry mixture into the wet ingredients just until no dry flour remains. Do not beat for several minutes. Scrape the thick batter into the prepared loaf pan and smooth the top; no toppings in this base recipe.
- Bake for about 55 to 70 minutes, checking from 55 minutes. Tent with foil if coloring early. Check the center for no wet batter; a thin thermometer gives an additional check around 200 to 205°F (93 to 96°C). Cool 15 minutes in the pan, then at least 45 minutes on a rack, longer if still warm, before slicing into about 10 portions.
Notes
Contains wheat and eggs. Makes 1 plain loaf, about 10 slices. Use the stated pan and weighed banana/pumpkin quantities. Cook time is a 65-minute estimate within a variable range; total includes a 60-minute cooling allowance. Cool fully before wrapping.
No nuts, chocolate, glaze or pork-derived ingredients. Illustrative generated images; no physical kitchen testing claim.