Moist Banana Pumpkin Bread Recipe
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 cup pumpkin puree
1 ripe banana, mashed (about 1/2 cup)
1 stick (1/2 cup) butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt (adjust to taste)
1 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Grease your bread pan, bundt pan, or silicone molds with butter or non- stick spray.
- In a large bowl, whisk together the melted butter and sugars until smooth.
- Add the eggs, vanilla extract, salt, and cinnamon and stir until fully incorporated.
- Slowly fold the flour & baking soda into the wet ingredients until just combined. Be careful not to overmix.
- Mix in the banana and pumpkin and then fold in the sour cream and chocolate chips until evenly distributed throughout the batter.
- Pour into Silicone Molds or Pan: Fill each mold about 3/4 of the way full. Bread Pan: Pour the batter into the prepared bread pan, smoothing the top. Bundt Pan: Pour the batter evenly into the bundt pan, making sure it's level.
- Bake: Silicone Molds: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Bread Pan: Bake for 45-60 minutes, checking for doneness around the 45-minute mark. Bundt Pan: Bake for 50-60 minutes, checking after 50 minutes.
- Cool and Serve: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. For the silicone molds, remove the bread pieces gently once they're cool enough to handle.
