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Pumpkin Banana Bread
This wholesome quick bread brings together the best parts of two classic baking favorites. Mashed ripe bananas and rich pumpkin puree create an incredibly moist crumb, while a blend of cinnamon, ginger, and nutmeg adds deep autumn warmth. Using whole wheat flour and olive oil gives the loaves a hearty texture and rich flavor without feeling heavy. It is a perfect baking project for a crisp weekend morning or a comforting afternoon snack with coffee. The recipe yields two generous loaves, so you can enjoy one right away and save the other for later.
Ingredients
- ½ cup extra virgin olive oil
- ¾ cup sugar (or ¾ teaspoon liquid stevia)
- ¾ cup packed brown sugar
- 4 eggs
- 1 ½ cups mashed ripe bananas
- 1 ½ cups canned or puréed pumpkin
- 1 ½ cups plain or vanilla-flavored yogurt
- 4 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon Celtic salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 ½ teaspoons nutmeg
Instructions
- 1Place the extra virgin olive oil, granulated sugar, brown sugar, eggs, mashed bananas, pumpkin puree, and yogurt into a large mixing bowl. Beat the ingredients together until the mixture is completely smooth.
- 2Whisk the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a separate bowl. Gradually incorporate this dry mixture into the wet ingredients, stirring just until everything is well blended.
- 3Divide the batter evenly between two loaf pans that have been lightly greased and dusted with flour.
- 4Bake in a 350 degree oven for 45 minutes. The loaves are ready when the tops turn golden brown and a wooden toothpick inserted into the center comes out clean.