This soft and tender Pumpkin Banana Bread is simple to make and is the perfect addition to your Fall table!
It's been absolutely gorgeous here in Michigan lately. We're finally getting the perfect Fall weather - cool mornings, warm afternoons, and the leaves are starting to turn glorious colors. I've been spending lots of time in the kitchen baking with all of my windows open, enjoying the breeze and the rustle of the leaves outside my back deck.
Between baking cookies, cakes and brownies and making slow cooker meals, it's nice to create something simple, yet a little bit decadent, that the whole family can enjoy. This pumpkin banana bread is just that! It's a quick bread, so it doesn't take a whole lot to put it together, and you should have most of the the ingredients on hand.
My favorite part about quick breads is that they are so uncomplicated. Mix all of your ingredients up, pop it in the oven, and about an hour later you have a delicious bread ready to eat. This pumpkin banana bread is great for breakfast with coffee or juice, but it's also delicious as a dessert too. Warm up a slice in the microwave, put a smear of butter on top, and all seems right with the world.
Are you ready to get baking?
Author: Sarah Bates | The Chef Next Door
Makes 1 loaf
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1 cups sugar
1 stick unsalted butter, softened
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.
Do you love banana bread as much as I do? Give these other recipes a try!! Oatmeal Banana Bread, Carrot Banana Pecan Bread, Peanut Butter Chocolate Banana Bread and Whole Wheat Strawberry Banana Bread.