This Pumpkin Banana Bread is a moist, flavorful treat that is perfect for the Fall weather! Enjoy for breakfast, as a snack, or an evening sweet to end the day!
As we enter Fall, we enter PUMPKIN season. Some people love it, others hate it, and I fall right in the middle. I enjoy pumpkin, but not everywhere, haha!
I was browsing through Facebook the other day and even say Pumpkin Spice toilet paper rolls where every time you unroll the paper, the scent releases. I don’t know about you, but that idea doesn’t sound too appealing!
As you can tell from browsing through the blog, I have lots of tasty pumpkin recipes. Things like muffins, donuts, cakes, and even pumpkin pasta. Crazy, right?! It’s actually quite tasty and something to try at least once!
This past week, I finally caved and bought my first few cans of pumpkin at my grocery store. Typically by now, I have stocked up on at least 5 cans, however, this year seems to be going so fast, and Houston weather still had us in the mid 90’s. Definitely not Fall. We did however get our first “cool front” of about 80 degrees this week, so I bought some canned pumpkin.
Since I had some frozen bananas to clear from the freezer, I decided to combine the two and make some tasty breads. Of course, I couldn’t forget the chocolate chips, so those got added in as well. If you’re not a chocolate fan, simply omit from the recipe below!
I was able to make 6 mini loaves, but this recipe can make 2 regular loaves, or 2 dozen muffins. Whichever way you want to go, this Pumpkin Banana Bread is sure to be a hit with all.
Enjoy!
Mini Loaf Pans: https://amzn.to/2M4r5S4
This Pumpkin Banana Bread is a moist, flavorful treat that is perfect for the Fall weather! Enjoy for breakfast, as a snack, or an evening sweet to end the day!This Pumpkin Banana Bread is a moist, flavorful treat that is perfect for the Fall weather! Enjoy for breakfast, as a snack, or an evening sweet to end the day!
- 4 eggs
- 1/3 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 cup sugar
- 3 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin (I use canned)
- 2 bananas, mashed
- 2 cups chocolate chips (optional)
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Preheat oven to 350 degrees and grease the loaf pan/muffin tray depending on what you prefer.
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In a mixing bowl, combine the eggs, butter, oil, sugar, and vanilla. Mix until smooth.
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In a separate bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
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Add the pumpkin and banana into the egg mixture, mix well.
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Slowly add the dry ingredient mixture into the mixing bowl and stir until just combined.
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Fold in the chocolate chips if using.
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Evenly distribute batter between pans.
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Place pans into preheated oven and bake for about 50-60 minutes if making large loaves, 30-35 minutes if mini loaves, and 20-30 minutes if muffins.
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Remove from oven once toothpick comes out clean when inserted in center of bread.
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Allow to cool slightly before removing from pan and enjoying!
You said put pants on oven. Is it one loaf or two
Its one large loaf, or 6 mini loaves, 24 muffins. I made mini loaves, which is why I wrote pans, but it is versatile and can be made into one large loaf, mini loaves, etc.
Maybe substitute craisins for those of us allergic to chocolate.
Absolutely! That would be great! Or you can omit, add walnuts, etc.!