Pumpkin Banana Bread Recipe
"Pumpkin banana bread will be your new favorite fall recipe. This delectable bread is hands down the best banana bread I have ever had. It is the perfect mixture of fall spices and banana. I also hate how a lot of banana bread recipes are slightly soggy. This one is not! It is a perfect bread texture and a taste that the whole family will love. Grab yourself a slice of this pumpkin banana bread recipe. You might want to save the entire loaf for yourself after tasting this amazing fall bread."
Ingredients
- 1 cup sugar
- 1 stick unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 2 medium ripe bananas, mashed
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
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Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with non-stick baking spray and set aside.
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Beat the sugar and butter together until light and fluffy. Add the eggs and beat well after each addition. Add the vanilla, pumpkin and bananas. Stir until mixed well. In a small bowl, mix together the dry ingredients (flour through nutmeg). Gradually add the dry ingredients to the wet mixture. Mix until just combined.
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Pour the batter into the prepared loaf pan and bake for 60 minutes. Test with a cake tester or toothpick inserted into the center. It should come out clean. Remove bread from oven and cool in the pan for 15 minutes before removing. Cool completely on a wire rack. Store bread in an airtight container for up to one week.