Description

A small-batch pumpkin banana bread recipe designed to yield exactly two slices, ensuring zero leftovers and maximum moisture using ripe bananas and pure pumpkin puree.

Ingredients

Scale

1 cup (120g) self-rising flour
1/3 cup (65g) granulated sugar
3 tbsp (42g) unsalted butter, melted
1/4 cup (60g) pure pumpkin puree
1 large ripe banana (~115g mashed)
1 large egg
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
2 tbsp chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 4×2-inch loaf pan and line with parchment paper.
In a medium bowl, melt the butter in the microwave for 20-30 seconds until liquid but not hot.
Add sugar to the melted butter and whisk vigorously for 30 seconds to dissolve.
Add mashed banana, pumpkin puree, egg, and vanilla extract. Whisk until the mixture is smooth and uniform.
Add self-rising flour and pumpkin pie spice (and walnuts if using) to the wet mixture.
Stir gently with a spatula until flour streaks disappear. Do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread sit in the pan for 5 minutes, then lift out using the parchment overhang.
Cool on a wire rack for at least 10-15 minutes before slicing.

Notes

Ensure bananas are very ripe with brown spots for maximum moisture and sweetness. Do not overmix the batter to avoid a tough texture. The bread is best eaten fresh within 2 days; do not refrigerate as it dries out the bread. For freezing, wrap tightly in plastic and foil.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 350
Fat: 11
Saturated Fat: 6
Carbohydrates: 42
Fiber: 2
Protein: 5

Keywords: pumpkin banana bread, small batch baking, fall recipes, no leftovers, quick bread, autumn baking, gluten-free option