Ingredients:

  • 2 cups All-Purpose Flour (plain flour)
  • 1 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves (optional)
  • 1/2 cup (1 stick) Unsalted Butter, melted and slightly cooled
  • 1 1/2 cups Very Ripe Bananas, mashed (approx. 3 large)
  • 1/2 cup Canned Pumpkin Puree (not pie filling)
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch (23x13 cm) loaf pan, or line it completely with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well distributed.
  3. In a separate, larger bowl, mash the very ripe bananas thoroughly. Add the pumpkin puree, melted and slightly cooled butter (if browning the butter, ensure it is cooled before proceeding), eggs, and vanilla extract. Whisk until just combined and homogenous.
  4. Pour the dry ingredients mixture into the wet ingredients mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Stop mixing the very moment you see no more dry streaks of flour. A slightly lumpy batter is desired to prevent overmixing and tough bread.
  5. Scrape the batter into the prepared loaf pan, smoothing the top with the spatula. Place the pan in the preheated oven.
  6. Bake for 60 to 65 minutes. Check doneness by inserting a thin skewer or toothpick into the centre of the loaf. It should come out clean or with a few moist crumbs attached. If the top is browning too quickly, loosely tent the loaf with foil for the last 15-20 minutes of baking.
  7. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Lift the loaf out and transfer it to a wire rack to cool completely before slicing.