Ingredients:

  • 1 ¾ cups (210 g) All-Purpose (Plain) Flour, sifted
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (2.5 g) Fine Sea Salt
  • 2 teaspoons (10 g) Pumpkin Pie Spice Mix
  • ½ cup (1 stick / 113 g) Unsalted Butter, softened
  • ¾ cup (150 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • ½ cup (120 ml) Neutral Oil (Vegetable/Canola)
  • 1 cup (240 g) Pumpkin Purée (100% pure, NOT pie filling)
  • 1 cup (250 g) Very Ripe Mashed Banana (approx. 3 medium)
  • 1 teaspoon (5 ml) Vanilla Extract
  • ½ cup (50 g) Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan thoroughly, or line it with parchment paper leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a separate large bowl or the bowl of an electric mixer, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Gradually stream in the neutral oil and vanilla extract until just incorporated.
  5. Stir in the pumpkin purée and the mashed banana. Mix on low speed until the mixture is uniform. Avoid overmixing at this stage.
  6. Pour the dry ingredients mixture into the wet batter bowl. Use a rubber spatula to gently fold the ingredients together until just combined. Stop folding when only a few streaks of flour remain.
  7. If using nuts, gently fold the chopped walnuts or pecans into the batter now.
  8. Pour the batter into the prepared loaf pan. Bake for 55–65 minutes.
  9. Test for Doneness: At the 55-minute mark, insert a long skewer or toothpick into the centre of the loaf. It should come out clean, or with a few moist crumbs attached (but not wet batter). If the top browns too quickly, tent loosely with foil.
  10. Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing (about 30 minutes).