Ingredients
- cooking spray
- 4 very ripe bananas
- 1 (30 ounce) can pumpkin pie mix
- 3 cups all-purpose flour
- 1 cup brown sugar
- ¾ cup butter, softened
- 3 eggs, beaten
- 1 teaspoon baking soda
- ½ teaspoon salt
Why This Dish Is So Special
This loaf combines the rich flavors of pumpkin and banana for a moist, chewy texture that feels like a cozy hug in every bite. It's naturally sweetened and perfect for an easy snack or breakfast treat.
Helpful Kitchen Tips
- Use ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter; stir until just combined to keep the loaf tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Do not overmix the batter; stir until just combined to keep the loaf tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Directions
Warm your oven to 350°F (175°C) and grease a 9-inch baking pan with some cooking spray. In a large bowl, mash the bananas until they’re nice and smooth. Then, add the pumpkin pie mix, flour, brown sugar, butter, eggs, baking soda, and a pinch of salt. Use an electric mixer to beat everything together until the batter is creamy and well combined. Pour the mixture into your prepared pan and pop it in the oven. Bake for about an hour and ten minutes, or until a toothpick inserted into the center comes out clean. Let it cool a bit before slicing and enjoy!
How To Enjoy This Dish
Enjoy warm slices spread with a little butter or cream cheese. It also pairs well with a drizzle of honey or a sprinkle of cinnamon sugar for extra flavor.
Storing This Dish
Store the loaf in an airtight container at room temperature for up to three days. For longer freshness, wrap tightly and freeze for up to two months; thaw before serving.
