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Ingredients:
- Wet Ingredients:
- 1 cup mashed ripe banana (about 2 bananas)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup plain kefir
- 1/3 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar or coconut sugar (adjust to taste)
- Dry Ingredients:
- 2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- Optional Mix-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- 1/4 cup pumpkin seeds for topping
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the wet ingredients:
- In a large mixing bowl, mash the bananas until smooth.
- Add the pumpkin puree, kefir, eggs, melted coconut oil, vanilla extract, and sugar. Whisk until well combined.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix the batter:
- Gradually fold the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix.
- If adding mix-ins like nuts or chocolate chips, fold them in gently.
- Transfer to the pan:
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle pumpkin seeds on top, if using.
- Bake:
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Cool:
- Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
- Serve:
- Slice and enjoy as a breakfast treat, snack, or dessert. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
