Are you ready to indulge in a deliciously moist and wholesome treat that combines the rich flavors of pumpkin and banana? Our Whole Wheat Pumpkin Banana Bread is not just a delightful dessert; it’s a guilt-free option that packs a nutritious punch! Perfect for breakfast or a snack, this recipe will have your kitchen smelling heavenly and your taste buds dancing with joy. With just a few simple ingredients and a quick prep time, you can whip up a loaf that’s sure to impress your family and friends. Don’t miss out on the chance to savor this fall-inspired delight—read on to discover how to make it!
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup whole wheat flour
- 1 ripe banana, mashed
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe banana thoroughly with a fork until it becomes a smooth, creamy consistency.
- Add pumpkin puree, brown sugar, vegetable oil, and eggs to the mashed banana. Whisk these wet ingredients together until they are completely combined and form a smooth mixture.
- In a separate bowl, sift together the whole wheat flour, baking soda, salt, and ground cinnamon. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 50-55 minutes. To check doneness, insert a toothpick into the center of the bread - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter your bread will be! Look for bananas with plenty of brown spots for maximum flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Add Nuts or Chocolate Chips: For an extra texture and flavor boost, consider folding in some chopped walnuts, pecans, or dark chocolate chips into the batter.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. Use the toothpick test; it should come out clean or with a few moist crumbs when the bread is done.
- Cool Completely: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents sogginess.
- Storage Tips: To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for longer storage!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
