Pumpkin Banana Bread

Author: Sarah Bates | The Chef Next Door

Makes 1 loaf


1 cups sugar

1 stick unsalted butter, softened

2 eggs

1 teaspoon pure 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

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with non-stick baking spray and set aside. 

In the bowl of a stand mixer, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla, pumpkin and bananas and beat on medium speed until well mixed. In a small bowl, whisk together the rest of the ingredients, flour through nutmeg. Gradually add the dry ingredients to the mixer in batches, mixing until just combined.

Pour the batter into the prepared pan and bake for 60 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 15 minutes before removing it and allowing it to cool completely on a wire rack. The bread can be stored in an airtight container for up to one week.

Bon Appétit!