This pumpkin banana bread is a delightful autumnal twist on the classic, combining the comforting flavors of ripe bananas with the seasonal taste of pumpkin, all baked to perfection.
Ingredients:
- 2 ripe medium-sized bananas, mashed
- 3/4 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup orange juice
- 1 3/4 cups gluten-free all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup pumpkin seeds (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a loaf tin with parchment paper.
- In a large bowl, mix together the mashed bananas, pumpkin puree, sugar, melted coconut oil, eggs, orange juice, and vanilla extract.
- Sift in the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda, combining them with the wet mixture using a hand mixer until well integrated.
- Pour the batter into the prepared loaf tin. If desired, sprinkle the top with pumpkin seeds for a nutty crunch.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove from the oven and let the bread cool in the tin.
Slice up this pumpkin banana bread and savor the moist texture and rich flavors. It’s perfect for a cozy breakfast treat, a snack alongside your favorite beverage, or a sweet ending to any meal. Enjoy!
