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Pumpkin Banana Bread

This eggless pumpkin banana bread is tastiest and moist quick bread that will resonate the fall flavors with lovely flavors and textures from the bananas, pumpkin puree, tasty pecans, and chocolate chips.
5 from 2 votes
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Ingredients

  • 2 cups All purpose flour
  • 1 cup Mashed banana 
  • ¾ cup Pumpkin purée
  • 1½ cup Baking powder
  • ¾ tsp Baking soda
  • ¾ tsp Cinnamon
  • ½ tsp Salt
  • ⅓ cup Oil
  • 1 cup Dixie Crystals Sugar
  • 2 tsp Vanilla
  • 3 tbsp Aquafaba
  • ⅔ cup Millican Pecans chopped
  • ⅔ cup Chocolate chips
  • Whole pecans to decorate (optional)

Instructions

  • Preheat the oven to 350 degrees F.
  • Mash the bananas and set aside.
  • Dust the pecans and chocolate chips with a little flour and set aside.
  • To a bowl, add the all purpose flour, salt, baking powder, baking soda, cinnamon, mix, and set aside.
  • Add the oil, mashed bananas, pumpkin puree, sugar, aquafaba, and vanilla to a bowl, and mix.
  • Pour the wet ingredients into the dry ingredients, mix quickly.
  • Fold in the nuts and chocolate chips.
  • Pour into a lined 9X5-in.baking pan. Decorate with extra pecans and/or chocolate chips, this is optional.
  • Bake at 350 degrees F for 70-72 min or until an inserted toothpick comes out clean.
  • Remove from the oven, cool completely. Slice and serve.