Pumpkin Spice Banana Bread
Pumpkin bread meets banana bread in this perfectly moist and flavorful mash-up.
Servings 1 loaf
Equipment
- 1 standard size loaf pan
Ingredients
- 2 large eggs
- 200g or 1 cup light brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg ground is fine but freshly shaved is divine
- 1 teaspoon ginger
- ½ teaspoon fine sea salt
- 113g or ½ cup cup melted butter or oil
- 2 large overripe bananas or 3 small bananas
- 100g or ½ cup pumpkin puree
- 1 teaspoon baking soda
- 190g or 1 ½ cups all purpose flour
- 60g or ¼ cup buttermilk
Instructions
- Preheat oven to 350 F. Butter and flour a standard size, 9×4 inch, loaf pan.
- In a large bowl, add the eggs and sugar and whisk until light and airy. Add the oil or butter while whisking, then the spices and salt.
- Mash the bananas with a fork then add the mashed bananas and pumpkin puree to the bowl and whisk well.
- Whisk in the flour and baking soda then whisk in the buttermilk until you have a smooth batter. There will be lumps of banana, this is fine.
- If you like, you can add a thin, long slice of banana to the top.
- Bake until the top springs back, a cake tester inserted into the middle comes out clean, about 50-60 minutes.
- Cool for 5 in the pan and then remove and set on a cooling rack. The bread is best the next day.