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Introduction
Banana bread has long been a beloved staple in home kitchens, but its origins can be traced back to the Great Depression when resourceful homemakers sought ways to use overripe bananas rather than waste them. Our pumpkin-infused version adds a modern, nutritious twist to this classic comfort food. The addition of pumpkin not only boosts the bread's nutritional profile but also contributes to its incredibly moist texture. This recipe is a perfect example of how traditional favorites can be adapted to suit contemporary dietary preferences without sacrificing flavor or nostalgia.
Ingredients
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed brown sugar
• 2 large eggs, at room temperature
• 2 1/3 cups mashed overripe bananas (about 4-5 medium bananas)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup pepitas (pumpkin seeds) for topping (optional)
Step 1:
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
Step 2:
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Step 3:
In a large bowl, cream together softened butter and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Step 4:
Beat in eggs one at a time, then add mashed bananas, pumpkin puree, milk, and vanilla extract. Mix until well combined.
Step 5:
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 6:
If using, fold in chopped nuts.
Step 7:
Pour batter into the prepared loaf pan. If using, sprinkle pepitas on top.
Step 8:
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil.
Step 9:
Allow bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn't already include it.
Q: How ripe should the bananas be?
A: The bananas should be very ripe with lots of brown spots on the skin. This ensures maximum sweetness and easy mashing.
Q: Can I make muffins instead of a loaf?
A: Absolutely! Use a muffin tin and reduce the baking time to about 20-25 minutes, or until a toothpick comes out clean.
• For best results, use very ripe bananas with brown spots on the skin.
• Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
• You can substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor and more fiber.
• For a dairy-free version, replace butter with coconut oil and use almond milk instead of regular milk.
• This recipe contains wheat, eggs, and dairy. It can be made nut-free by omitting the optional walnuts or pecans.
• To make it vegan, use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) instead of regular eggs, and follow the dairy-free substitutions.
Slice and serve at room temperature. Can be enjoyed plain or toasted with a spread of butter or cream cheese.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.
Prepare the dry and wet ingredients separately while the oven preheats to save time. The bread needs to cool completely before slicing to prevent crumbling.
- Use very ripe bananas for the best flavor and natural sweetness
- Do not overmix the batter to ensure a tender crumb
- Test for doneness 5-10 minutes before the suggested baking time as oven temperatures may vary
For a spicier bread, increase the amount of cinnamon and add 1/4 teaspoon of ginger. For a sweeter version, add 1/2 cup of chocolate chips to the batter.
Serve with a warm cup of chai tea or pumpkin spice latte. For a dessert option, pair with a scoop of vanilla ice cream.
Fall and Winter, but can be enjoyed year-round
Contains wheat, eggs, and dairy. Optional ingredients include tree nuts (walnuts or pecans). Can be made nut-free by omitting optional nuts.
