IS THIS YOUR FALL OBSESSION? 🍂🍌
Imagine this: pumpkin spice meets banana bread in a cozy, warm loaf that smells like a fall candle and tastes like a dream. That’s what this Pumpkin Banana Loaf is all about! 🎃🍌 Perfect for breakfast, dessert, or sneaky afternoon bites when no one’s looking. (I won’t tell!)
INGREDIENTS
Here’s what you’ll need for this autumn masterpiece:
- 1 1/2 cups all-purpose flour 🌾
- 1 teaspoon baking soda 🥄
- 1/2 teaspoon baking powder 🌟
- 1/2 teaspoon salt 🧂
- 1 teaspoon cinnamon 🍂
- 1/2 teaspoon nutmeg 🫙
- 1/4 teaspoon ginger 🌿
- 2 medium ripe bananas, mashed 🍌
- 1 cup pumpkin puree 🎃
- 1/2 cup sugar 🧁
- 1/2 cup brown sugar 🍯
- 1/3 cup oil (like vegetable or coconut) 🫒
- 2 large eggs 🥚🥚
- 1 teaspoon vanilla extract 🌼
DIRECTIONS
- Preheat & prep: Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. (You don’t want to lose even a crumb of this goodness!) 🧈
- Mix the dry stuff: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Your kitchen will start smelling magical already! ✨
- Mash & stir: In a separate bowl, mash those bananas until smooth. Add pumpkin puree, sugars, oil, eggs, and vanilla. Stir until combined. 🍌🎃
- Combine & fold: Gradually mix the dry ingredients into the wet ones. Don’t overmix—gentle folding keeps it tender and moist! 💪
- Bake away: Pour the batter into your prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes before removing from the pan. (The hardest part, I know.) ⏳
- Slice & enjoy: Serve warm with a smear of butter or cream cheese, or just devour it as is. Trust me, it’s irresistible! 🧡
TIPS & EXTRAS
- Stir in some chocolate chips, chopped nuts, or dried cranberries for a fun twist. 🎉
- This loaf freezes beautifully—make two and save one for later (or don’t; I won’t judge). 😉