Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp (5 g) baking soda
  • 1 tsp (4 g) baking powder
  • 1/2 tsp (3 g) fine sea salt
  • 1 1/2 tsp (3 g) ground cinnamon
  • 1/2 tsp (1 g) ground ginger
  • 1/4 tsp (0.5 g) ground nutmeg
  • Pinch (about 1/8 tsp) ground cloves (optional)
  • 3/4 cup (150 g) packed brown sugar (light or dark)
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)
  • 1/2 cup (75 g) chocolate chips (optional)
  • 1 cup (240 g) pumpkin puree (NOT pumpkin pie filling)
  • 2 large ripe bananas, mashed (about 1 cup / 240 g mashed)
  • 2 large eggs, room temperature
  • 1/3 cup (80 ml) neutral oil (canola, vegetable) OR melted unsalted butter
  • 1 tsp (5 ml) vanilla extract
  • 2 Tbsp (30 ml) milk or buttermilk (optional)
  • 1–2 Tbsp turbinado sugar or a few walnut halves (for topping, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line with parchment if desired for easy release.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves (if using).
  3. Stir in both sugars (brown sugar and granulated sugar) until evenly distributed through the dry mix.
  4. In a large bowl, mash the ripe bananas until mostly smooth. Add pumpkin puree, eggs, oil or melted butter, vanilla extract, and milk or buttermilk (if using); whisk until homogeneous.
  5. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no large streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. Fold in chopped nuts and/or chocolate chips if using, reserving a small handful to sprinkle on top if desired.
  7. Pour batter into the prepared loaf pan, smooth the top, and sprinkle with turbinado sugar or reserved nuts/chips if desired.
  8. Bake for 55–70 minutes, until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter), or the internal temperature reaches about 200–205°F (93–96°C).
  9. Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing to help set the crumb and avoid a gummy center.