Pumpkin Pecan Banana Bread
Servings 12 slices
Calories 289kcal
Ingredients
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup brown sugar (dark, packed)
- 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup mashed bananas (2 large bananas or 3 small to medium bananas)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 cups flour (all-purpose, spooned and leveled)
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup pecans (chopped, plus a few more for the top)
Instructions
- Preheat oven to 350º and grease or line a 9x5 loaf pan with parchment paper.
- In a large bowl stir the melted butter, brown sugar, and sugar together until smooth.
- Add the eggs and vanilla extract and mix until combined.
- Stir in the mashed bananas and pumpkin puree.
- Add the flour, baking powder, sea salt, cinnamon, and ground nutmeg to the bowl and stir just until you no longer see streaks of flour.
- Fold in the chopped pecans.
- Pour batter into the prepared loaf pan and sprinkle a few chopped pecans over the top (if desired).
- Bake for 55-60 minutes, rotating the pan halfway through to ensure even baking. The loaf is done when a toothpick inserted in the center comes out with only a few moist crumbs (not raw batter).
- Let the loaf cool for 15-20 minutes before removing from the pan and placing on a wire rack to cool completely.
Nutrition
Serving: 1slice | Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 131mg | Potassium: 179mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2676IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg