Autumn Pumpkin Banana Bread
This pumpkin banana bread has pecans, spices, and chocolate chips added for the ultimate balance of flavors and textures. To customize, you could easily omit the pecans or chocolate chips, and substitute them for a different nut, seed, or even dried fruit!
Ingredients
- 3 medium very ripe bananas
- 1/2 cup pumpkin puree
- 1/2 cup cane sugar or coconut sugar
- 1/3 cup melted coconut oil or vegan butter
- 1 1/2 cups all-purpose flour gluten-free 1-1 works well too
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2-1 cup semisweet chocolate chips and/or chopped pecans optional
Instructions
- Preheat oven to 350 degrees F. Fully line a standard 8 1/2 x 4 1/2-inch loaf pan (9x5 also works for a slightly shorter loaf) with parchment paper that hangs over the edges.
- Mash the bananas in a large bowl, then mix in the pumpkin, sugar/maple syrup, and oil/butter.
- Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to a medium bowl, and whisk everything together. Add into the bowl with the banana mixture and stir everything together, just until combined. Stir in the chocolate chips or nuts, if desired.
- Pour the batter into the prepared pan and bake for 50-60 minutes, until the top is browned and a toothpick inserted into the center comes out clean. Allow the loaf to cool for 10 minutes in the pan, then remove using the parchment overhang to cool on a wire rack before slicing. Enjoy!