Ingredients:

  • 3 medium overripe bananas, mashed (approx. 1 cup / 225g)
  • 1 cup canned pumpkin puree (245g)
  • 1/2 cup light brown sugar, packed (110g)
  • 1/2 cup neutral oil (120ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp salt (3g)
  • 2 tsp pumpkin pie spice (5g)
  • 1/2 cup semi-sweet chocolate chips (90g)
  • 1/2 cup chopped toasted walnuts (60g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, mash the bananas until smooth. Whisk in the pumpkin puree, brown sugar, oil, eggs, and vanilla until the mixture is glossy and fully combined.
  3. Sift the flour, baking soda, baking powder, salt, and pumpkin pie spice directly into the wet mixture. Gently fold the ingredients together with a spatula until no streaks of flour remain.
  4. Fold in the semi-sweet chocolate chips or chopped toasted walnuts if using.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.