A rich combo of sweet tropical banana and deeply earthy pumpkin blend together into this moist quick bread. Easy to make and completely satisfying. I have notes above on customizing the recipe, as well as what to do if you don’t have a jar of pumpkin pie spice blend in your pantry.
Course bread, Breakfast, coffee time, Dessert, Snack
3/4cupmashed ripe bananas2 medium to large bananas, about 160 g peeled
3/4cuppumpkin puree160 g
1large egg
1tablespoonpumpkin pie spice blendstore-bought or homemade
1teaspoonvanilla extract
1teaspoonbaking powder
1teaspoonbaking soda
1/4teaspoonkosher salt
1/2cupunsalted buttermelted
3/4cuppacked brown sugar165 g
2cupsall-purpose flour
For topping
2tablespoonspumpkin seedsoptional but recommended
1tablespoonturbinado sugaroptional but recommended
Instructions
Preheat an oven to 350°F. Lightly spray a large loaf pan with cooking oil, then line it with parchment paper, making sure about 1 inch of paper overhangs the edges.
Place the mashed banana in a bowl and add the pumpkin puree. Mix together with a whisk. Add the egg, pumpkin pie spice blend, vanilla, baking powder, baking soda, and salt. Mix with a fork or whisk until the ingredients are combined and uniform in color.
Stir in the melted butter and then the brown sugar.
Add the flour and mix in gently with a large silicon spatula. Don’t overmix. It’s ok if there are a few dry spots here and there.
Scrape the batter into the prepare loaf pan, spreading it out so it’s evenly distributed in the pan. Then sprinkle the turbinado sugar and pumpkin seeds over the top of the batter.
Bake for 50 to 60 minutes, or until a skewer inserted in the center of the loaf comes out clean. If you have a quick read thermometer, the internal temperature should be 200 to 205°F.Let cool in the pan, on a wire rack, for 15 minutes. Then lift the loaf directly out of the pan using the parchment paper and move it to a wire rack to cool completely. Peel off the paper before slicing.