Pumpkin Banana Loaf: A Perfect Fusion of Fall Flavors
1. Introduction
Pumpkin Banana Loaf is a delightful autumn-inspired treat that combines the warm, comforting flavors of pumpkin and ripe bananas. This moist and flavorful loaf is a perfect addition to your fall baking repertoire, whether you enjoy it as a breakfast bread or an afternoon snack.
2. Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ripe banana, mashed
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
3. Directions & 4. How to Prepare
Making Pumpkin Banana Loaf:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this dry mixture aside.
- In a separate large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the mashed ripe banana, canned pumpkin puree, and vanilla extract until the mixture is well combined.
- Gradually add the dry mixture to the wet mixture, stirring until all the ingredients are fully incorporated. Be careful not to overmix; just mix until no streaks of flour remain.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
5. Serving
Allow the Pumpkin Banana Loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. This delicious loaf is wonderful on its own or with a slather of butter for added richness.
6. Variations
You can add a handful of chopped nuts, such as walnuts or pecans, or even chocolate chips to the batter for extra texture and flavor. Sprinkle some cinnamon and sugar on top before baking for a sweet, crunchy crust.
7. Storage
Store any leftover Pumpkin Banana Loaf in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze. Reheat slices in the microwave or toaster oven for a warm and cozy treat anytime.
