Cooking spray or butter, for greasing
1 cup coarsely mashed very ripe bananas, from about 2 medium bananas
2 large eggs
3/4 cup light brown sugar
1/2 cup olive oil
1/4 cup plain greek yogurt
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups (255 grams) all purpose flour
1 1/2 tablespoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup coarsely chopped pecans, walnuts, or pepitas, for garnish, optional
Steps to Make It
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Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
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Lightly grease a 9-x 5-inch loaf pan, then line with a parchment paper sling, letting excess hang over the long sides for easy transfer after baking.
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Whisk together the bananas, eggs, and brown sugar in a large bowl. Continue to whisk and gently mash the banana mixture until the batter is smooth and only a few small lumps remain.
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Add the oil, yogurt, pumpkin puree, and vanilla to the bowl, whisking well until combined.
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In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk into the wet ingredients just until you no longer see traces of flour. Use a silicone spatula to scrape down the sides of the bowl and fold the batter together a few more times to completely combine.
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Scrape the batter into the prepared loaf pan, smoothing it into an even layer. Tap on the counter a few times to release any air bubbles. If you like you can top with nuts at this point (I use untoasted since they will brown as the cake bakes) or wait and sprinkle onto a glaze after baking.
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Bake the loaf until a toothpick inserted in the middle comes out with only a few moist crumbs, 50 to 60 minutes.
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Let the bread completely cool in the loaf pan, then use the parchment paper sling to remove the it from the pan. Top with a glaze (see options below) or serve with a scoop of yogurt, if desired.
Recipe Tips
- Make sure your bananas are thoroughly mashed so your bread doesn’t have pockets of gumminess.
- Don’t overmix the batter otherwise the bread can turn out dense. I like to whisk the flour just a little to ensure there are no clumps, then fold in the remaining dry ingredients with a spatula, making sure to scrape down the sides and bottom of the bowl.
- To avoid your bread coming out dry, take it out of the oven when your toothpick comes out with a few moist crumbs. It may seem like it needs more time, but the bread will experience some carry over cooking while it cools.
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