Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Ripe Bananas, mashed (approx 3 large)
  • 1/2 cup Pumpkin Purée (NOT pumpkin pie filling)
  • 1 3/4 cups All-Purpose Flour (Plain Flour)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves (optional)
  • 1/2 cup Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9x5 inch loaf pan, then line the bottom and two long sides with parchment paper, leaving an overhang (a sling) for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Use a sieve for an even distribution and superior texture. Set aside.
  3. In the second, larger bowl, whisk together the cooled melted butter, granulated sugar, and brown sugar until creamy and fully combined (about 1 minute).
  4. Whisk in the eggs one at a time until fully blended. Stir in the vanilla extract.
  5. Gently fold in the mashed banana and pumpkin purée until just combined. The mixture will look loose and thick; avoid overmixing here.
  6. Pour the dry ingredient mixture into the wet ingredients. Using a rubber spatula, fold the batter gently until just combined. Stop mixing as soon as you no longer see streaks of dry flour. (A few lumps are fine—overmixing leads to tough bread.)
  7. If using nuts (walnuts or pecans), gently fold them into the batter now.
  8. Transfer the batter evenly into the prepared loaf pan. Bake for 60 to 65 minutes.
  9. The loaf is ready when the top is deep golden brown and a skewer or toothpick inserted into the center comes out clean (or with just a few moist crumbs attached). If the top browns too quickly, tent loosely with foil.
  10. Allow the loaf to cool in the pan for 10 minutes. Then, use the parchment paper sling to lift the loaf out onto a wire rack. Cool completely before slicing for the best texture (this is non-negotiable for quick breads!).