This pumpkin banana bread is a simple, yet delicious, bread that tastes great with a cup of coffee. It’s super-customizable too: swap the olive oil for any other oil you prefer; increase or decrease the amount of spices used; add chopped nuts, dried fruit, or chocolate chips; top it with a cream frosting or icing—the possibilities are endless!
1 cup mashed banana
1 cup pumpkin puree (not pie filling)
1 cup firmly packed brown sugar
1/2 cup olive oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
In a large bowl, whisk together banana, pumpkin, brown sugar, oil, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and lemon juice until thoroughly combined. Add in flour and baking soda and whisk until incorporated, and no large clumps of flour remain.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 60 to 70 minutes. Allow bread to cool in the pan for 15 minutes before removing to a wire rack to cool completely.
