Easy Pumpkin Banana Bread
This pumpkin banana bread is so easy to make, moist, and very creamy. The combination of pumpkin and bananas is really delicious and also super healthy. The cashew nuts give a little crunch to the mixture.
Equipment
- Loaf pan 8x4 inch 25x11 cm
Ingredients
Pumpkin Puree
- 400 grams pumpkin cubes (from one pumpkin)
- 1 pinch of salt
Easy Banana Bread
- 310 grams Pumpkin Puree see recipe above
- 130 grams unsalted butter room temperature
- 190 grams all-purpose flour
- 90 grams brown sugar
- 2 mashed ripe bananas + one for on top of the pumpkin banana bread
- 2 eggs room temperature
- 1 pinch of salt
- 1 tsp baking soda NOT THE SAME AS BAKING POWDER
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice
- 30 grams cashew nuts optional
Makes: 8 x 4inch rectangle
Instructions
Pumpkin Puree
- Preheat the oven at 180℃ (350°F). Put 400 grams of pumpkin cubes (from one pumpkin) in an oven dish with a pinch of salt. Place the baking dish in the middle of a preheated oven for 25-30 minutes. Remove the pumpkin cubes from the oven and puree the pumpkin in a food processor, blender, or mash it with a fork. You can make pumpkin puree in advance. You can store it for a week in the refrigerator and for months in the freezer.400 grams pumpkin cubes, 1 pinch of salt
Easy Pumpkin Banana Bread
- Whisk the flour, salt, baking soda, and pumpkin spice together in a bowl. Set this aside.190 grams all-purpose flour, 1 tsp baking soda, 1 tbsp pumpkin spice, 1 pinch of salt
- In a separate bowl, mash two ripe bananas with a fork to a puree (or put them in a food processor). Add the pumpkin puree to the banana mixture and stir/mash with a fork. Set this aside.2 mashed ripe bananas, 310 grams Pumpkin Puree
- Mix unsalted butter (at room temperature), vanilla extract, and brown sugar in a separate bowl until creamy. Add 2 eggs one at a time to the butter mix and briefly mix it together. TIP: If the butter is not at room temperature, you can also heat it in the microwave for 30-60 seconds, so that no lumps form in the mix.130 grams unsalted butter, 90 grams brown sugar, 1 tsp vanilla extract, 2 eggs
- Add the flour mixture to the butter mix and stir briefly until everything is smooth. Then add the banana/pumpkin mixture to the butter mixture and stir everything well and mix until smooth.
- Crunch 30 grams of cashew nut and stir them into the mixture.30 grams cashew nuts
- Spoon the mixture into the loaf pan and place in the middle of a preheated oven. Wait about 45-60 minutes for the banana bread to be ready. Check the doneness of the cake with a wooden tooth stick. Insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done.
Notes
Just like with a cake, you can check whether the banana bread is ready by pricking it with a skewer. When nothing sticks to it, it is done.
The most accurate way to bake is by baking by weight. Measuring cups are very inaccurate and can lead to baking failures. I have a recipe card that automatically converts metrics to US customary, but it can have errors. So I advise you to bake with a digital scale.
Nutrition
Calories: 252kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 119mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 343IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Tried this recipe?Mention @fleurfoodie or tag #fleurfoodie!