Ingredients:

  • 2 large very overripe bananas (approx. 225g)
  • 1 cup canned 100% pumpkin purée (245g)
  • 2 large eggs, room temperature
  • 0.5 cup neutral oil (120ml)
  • 0.5 cup granulated white sugar (100g)
  • 0.5 cup light brown sugar, packed (100g)
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tbsp pumpkin pie spice

Instructions:

  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.
  2. In a large mixing bowl, whisk together the mashed bananas, pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and glossy.
  3. In a separate medium bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice to ensure even distribution of leavening agents.
  4. Gradually add the dry ingredients to the wet mixture. Use a silicone spatula to fold gently until just combined and no flour streaks remain. Do not overmix.
  5. Transfer the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55–60 minutes. The bread is done when a skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out and transfer to a wire rack to cool completely.