Pumpkin Banana Bread
sweets / baking
Nothing says its fall quite like adding pumpkin to all your recipes. This pumpkin banana bread is no exception!
This pumpkin banana bread is the moistest, fluffiest cake I’ve ever made! I make it every single autumn and pair it with some honey butter. There is really nothing better than having a slice of this with your coffee in the morning.
The ingredients you’re going to use in this pumpkin banana bread is pumpkin puree, ripened bananas, cane sugar, olive oil, eggs, milk, water, flour, baking soda, salt, and cinnamon. If you have pumpkin pie spice you can use that in place of the cinnamon! I think a trick to what makes this bread so moist is the olive oil and pumpkin puree.
I usually make my pumpkin banana bread into one large loaf, but recently I bought this mini loaf pan and have been LOVING it. They turn out to be the size of snack cakes! I cut them in half and it makes for the perfect serving size for a snack, or a whole mini cake is the perfect size for dessert!
Pumpkin Banana Bread
(makes 8 mini loaves or 1 large loaf)
ingredients:
2 eggs
1/2 cup olive oil
1/2 cup cane sugar
2 ripened bananas
1/2 can pumpkin puree
1/4 cup milk
1 tbsp water
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 heaping tsp cinnamon or pumpkin pie spice
turbinado sugar for topping
honey butter
butter, room temperature
honey
directions:
preheat oven to 350 F.
mash the bananas with a fork. whisk in eggs, oil, and cane sugar. then add in the pumpkin, milk and water. whisk until smooth.
stir in the flour, baking soda, salt and cinnamon.
sprinkle the turbinado sugar on top of the loaves/loaf.
spray your mini loaf pan or add a piece of greased parchment in the large loaf pan.
pour the batter in the pan. bake mini loaves for 30 minutes. bake large loaf for 40 minutes.
once cooled, remove the loaves form the pan. mix together the butter and honey, and serve with the pumpkin banana bread.
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