Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper for easy removal.
Mash the Bananas: In a mixing bowl, mash the ripe bananas using a fork until smooth.
Combine Wet Ingredients: Add the canned pumpkin puree, eggs, granulated sugar, brown sugar, melted butter, and vanilla extract to the mashed bananas. Mix well until all the wet ingredients are fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Add Optional Ingredients: If desired, fold in chopped nuts or chocolate chips for added texture and flavor.
Pour into Loaf Pan: Pour the pumpkin banana bread batter into the prepared loaf pan, spreading it evenly.
Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on it.
Cool and Serve: Allow the pumpkin banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and Enjoy: Once cooled, slice the bread and serve. Enjoy your homemade Pumpkin Banana Bread with a cup of coffee or tea.
Optional Toppings: Spread a bit of butter or cream cheese on a warm slice for extra indulgence.
Notes
Store any leftover Pumpkin Banana Bread in an airtight container at room temperature for up to 3-4 days, or refrigerate it for longer freshness.This delightful Pumpkin Banana Bread combines the best of both worlds, making it a fantastic treat for the autumn season or any time you're craving a delicious and moist banana bread with a hint of pumpkin spice.