Banana Pumpkin Bread
This dessert is a combination of two of my favourite breads: banana and pumpkin! This is the perfect bread to make during the fall season as it is filled with comforting spices and will leave your home smelling heavenly.
Ingredients
- 0.5 cup0.5 cup0.5 cup Vegetable Oil
- 2 whole2 whole2 whole Eggs
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 3 whole3 whole3 whole Banana, very ripe
- 0.75 cup0.75 cup0.75 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2.25 cups2.25 cups2.25 cups All Purpose Flour
- 2 tsp2 tsp2 tsp Baking Powder
- 1.5 tsp1.5 tsp1.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 0.75 cup0.75 cup0.75 cup Semi-Sweet Chocolate Chips
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- In a large bowl, mash up the three ripe bananas.
- Add in the pumpkin puree, vegetable oil, sugar, eggs, and vanilla and mix until combined.
- Add in the flour, baking soda, baking powder, salt and pumpkin pie spice and mix until combined, do not over mix.
- Lastly, stir in the chocolate chips.
- Pour the batter into your loaf pan and top with additional chocolate chips and walnuts (optional).
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes before serving and enjoy!
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 500 |
Fat: | 23 g |
Carbohydrates: | 66 g |
Protein: | 7 g |
Cholesterol: | 0 g |
Sodium: | 526 mg |
Fiber: | 4 g |
Sugars: | 29 g |
Calculated per serving. |
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