Banana bread is easily one of my favorite things to make! Every time I make it, it just hits the spot! My whole family loves it. The recipe is super straight forward and easy to whip together for a quick breakfast or a nice snack. This is a tried and true recipe for banana bread!
We had a couple bananas that were going bad and a can of pumpkin puree from last fall, and they were the two secret ingredients to make this bread so satisfying.
Let’s Make it!
Ingredients:
Ingredients
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tsp pumpkin pie spice
(I didn’t have pumpkin pie spice, but I made it with . . .
Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Stir to blend.
Makes 1 teaspoon of pumpkin pie spice. Make sure to double this <—
1 cup sugar
2 tbsp avocado oil
1 tsp vanilla
2 eggs, or egg white liquid (6 tbsp)
1 cup pumpkin
2 bananas, mashed
1. Preheat oven to 350° F.
2. Combine flour and next 5 ingredients – through pumpkin spice – in a large mixing bowl. Make a well in the center of the mixture. Pictured below.
3. Combine sugar and all remaining wet ingredients in a medium bowl. Stir with a whisk until smooth.
4. Add wet to dry ingredients, then stir until mixture is moist.
5. Spoon batter into a 9 x 5 loaf pan coated with cooking spray.
6. Bake at 350° F for 30 minutes, or until a wooden pick inserted in center comes out clean.
7. Cool loaf in pan for 10 minutes on a wire rack, then remove from pan.
8. Cool loaf completely and serve.
We ended up sharing about half of this with family and they loved it just as much as we did!
