Description

I’m a firm believer that pumpkin bread isn’t just for the fall season and this recipe proves it. Pumpkin banana bread combines the best of two snacking cake worlds: the sweet glory of banana bread and the quintessential warm spices we dream of during fall season. You normally find pumpkin puree and bananas as interchangeable ingredients in baked goods, and that’s because they function similarly, providing a rich texture and flavor.

Directions

1. Gather the ingredients.
2. Position a rack in the center of the oven and heat to 350 F.
3. Lightly grease a 9-x 5-inch loaf pan, then line with a parchment paper sling, letting excess hang over the long sides for easy transfer after baking.
4. Whisk together the bananas, eggs, and brown sugar in a large bowl. Continue to whisk and gently mash the banana mixture until the batter is smooth and only a few small lumps remain.
5. Add the oil, yogurt, pumpkin puree, and vanilla to the bowl, whisking well until combined.
6. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk into the wet ingredients just until you no longer see traces of flour. Use a silicone spatula to scrape down the sides of the bowl and fold the batter together a few more times to completely combine.
7. Scrape the batter into the prepared loaf pan, smoothing it into an even layer. Tap on the counter a few times to release any air bubbles. If you like you can top with nuts at this point (I use untoasted since they will brown as the cake bakes) or wait and sprinkle onto a glaze after baking.
8. Bake the loaf until a toothpick inserted in the middle comes out with only a few moist crumbs, 50 to 60 minutes.