Ingredients:

  • 225g mashed overripe bananas (approx. 2 medium bananas)
  • 225g pumpkin puree (canned or thick homemade)
  • 2 large eggs, room temperature
  • 120ml neutral oil (avocado or grapeseed)
  • 10ml vanilla extract
  • 150g brown sugar, packed
  • 50g granulated sugar
  • 250g all-purpose flour
  • 5g baking soda
  • 2g baking powder
  • 3g fine sea salt
  • 8g pumpkin pie spice

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease your 9x5 inch metal loaf pan thoroughly. Note: Proper preheating ensures the leavening reacts immediately.
  2. In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, oil, brown sugar, and white sugar vigorously. Cook until the mixture is dark and smooth.
  3. Add the eggs one at a time, whisking well after each, then stir in the vanilla extract until the batter looks glossy and emulsified.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt, and pumpkin pie spice. Note: Sifting prevents those tiny spice clumps that can ruin a bite.
  5. Gently fold the dry ingredients into the wet mixture using your spatula. Stop as soon as no streaks of flour remain.
  6. Let the batter rest in the bowl for exactly 10 minutes. Wait until tiny bubbles start to appear on the surface.
  7. Pour the batter into the prepared pan and smooth the top with your spatula.
  8. Bake for approximately 60 minutes. Watch for the loaf to pull away from the pan edges and the top to feel firm.
  9. Check the internal temperature; it should reach 200°F before you pull it out.
  10. Cool in the pan for 10 minutes, then move to a wire rack. Wait until it is cool to the touch before slicing.