Banana-Pumpkin Bread

I N G R E D I E N T S
2 overripe bananas
125g pumpkin puree
75g granulated sugar
75g brown sugar
80 mL vegetable oil
2 tsp vanilla extract
1 tbsp apple cider vinegar
300g all-purpose flour
1 tsp baking soda
1 tsp cinnamon
0.25 tsp allspice
0.25 tsp ginger
0.25 tsp nutmeg
1 tsp salt

O P T I O N A L
1.5 tbsp butter
4 spoonfuls brown sugar
Few shakes of cinnamon

I N S T R U C T I O N S

  1. Preheat oven to 350F and put parchment paper in a loaf pan.
  2. Smush the bananas and pumpkin puree together in a large bowl.
  3. Combine the rest of the wet ingredients with the banana and pumpkin mix, including the sugars. Exclude the butter and last 4 tbsp brown sugar.
  4. In a separate bowl, whisk together the dry ingredients. Exclude the last few shakes of cinnamon.
  5. Microwave the butter until it is melted. Add the 4 tbsp brown sugar and few shakes of cinnamon. The consistency of this mixture should be paste-like.
  6. Gradually add the dry ingredients to the wet ingredients. Do not do this until the pan has been prepared and the oven is at the correct temperature. Otherwise, the apple cider vinegar reacts with the baking soda, and by the time you get the batter in the oven, the reaction has nearly completed.
  7. Pour batter into loaf pan.
  8. Spoon the butter and sugar mixture on top of the batter in the pan. Gently spread it around the top, but try to not mix it in with the batter too much.
  9. Bake for ~60 minutes, or until a toothpick comes out clean.

I made this recipe to use the rest of the can of pumpkin puree after the pumpkin cupcakes, so whatever is left over after you make those is a good amount of pumpkin puree.