Pumpkin Banana Bread Recipe

Preheat the oven 350F/177C convection and grease a 9x5" loaf pan with baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/4 tsp baking soda, 1 tsp fine sea salt, 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice
In a large bowl mash the bananas until it's completely smooth and there are no more large chunks.
250 grams mashed banana 2 medium bananas
Add the sugar and oil and whisk together until they’re well combined.
120 mL olive oil or vegetable oil, 266 grams light brown sugar lightly packed
Add in one egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds. Repeat with the second egg.
2 large eggs room temperature
Add in the pumpkin puree and whisk until it's completely smooth.
250 grams pumpkin puree
Add in the dry ingredients and mix just until the last streak of flour is incorporated.
Bake for about 60 minutes. Press on the center (tallest part) and it should spring back if it's baked. You can also insert a knife through the tallest section and it should come out with a few moist crumbs. If you get gummy batter, allow another 5-10 minutes to bake.
Remove from the oven and allow to cool for at least 30-60 minutes before serving.
Once it's cooled completely, you can dust it with powdered sugar.
dusting of powdered sugar