A delightful twist on the classic banana bread, incorporating pumpkin and a mix of nuts for a moist and flavorful treat.
Preheat your oven to 350°F (175°C) and grease your loaf pan.
Greasing the pan ensures easy removal of the loaf after baking.
Mash the bananas in a mixing bowl until smooth.
Use a fork or potato masher for quick mashing.
Add the pumpkin puree, eggs, sugar, and vanilla extract to the mashed bananas and mix well.
Ensure the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, allspice, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the loaf tender.
Fold in the chopped walnuts and pecans.
Coating the nuts in a bit of flour can prevent them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your Banana Pumpkin Nut Loaf. Enjoy!
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
