Servings 8 servings
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 very ripe, darkly speckled large bananas, mashed well (about 1 cup)
- 3/4 cup canned pumpkin purée
- 1/4 cup buttermilk
- 2 large eggs, beaten lightly
- 6 Tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- Sanding sugar, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper so that it hangs over on the two longer sides of the pan, then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and pumpkin pie spice. Set the mixture aside.
- In a separate medium bowl, whisk together the mashed bananas, pumpkin purée, buttermilk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan then liberally sprinkle the sanding sugar on top (optional).
- Bake the bread for about 55 minutes or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Using the parchment paper overhang, lift the loaf out of the pan and on to a cooling rack to cool completely. Slice and serve.
Notes
- Melt the butter by putting it into a microwave-safe bowl, loosely covered with an inverted plate, in the microwave. Cook at 30-second increments, stirring in between, until it’s fully melted. Let the butter cool slightly before adding to the rest of the ingredients or it will solidify in chunks.
- Use a wooden toothpick or a skewer to check for doneness. Poke the toothpick into the middle of the loaf, where it’s the thickest. A few crumbs clinging to the pick are fine; if it’s wet with batter, bake it a little longer, checking every five minutes.
- Store cooled pumpkin banana bread, wrapped in plastic wrap or a resealable plastic bag, at room temperature for up to four days. This bread freezes great, too. Wrap the completely cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil, and freeze. The bread is best when eaten within three months. It can be thawed at room temperature.
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