Yield: makes two 9x5 inch loaf pans, or six mini 6x3-inch loaf pans, or a combination of one 9x5-inch and three mini 6x3-inch loaves.
Author: Maryanne Cabrera
¾cup granulated sugar
½cuplight brown sugar, packed
1cupcanned pumpkin puree
1 ⅓cupmashed ripe bananas (3 medium bananas)
3 ⅓cup all-purpose flour
1 ½teaspoonsbaking soda
1 teaspoonfine sea salt
1cuproughly chopped pecans, toasted and cooled
1cupchopped dried calimyrna figs
Preheat oven to 350°F. Grease loaf pans and line with parchment paper.
In the bowl of stand mixer fitted with a paddle attachment, beat together coconut oil, sugar, brown sugar, and molasses until smooth. Add eggs one a time and mix until thoroughly incorporated. Mix in pumpkin puree and mashed bananas.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry flour mixture to mixing bowl in two additions. Mix on low speed until there are no longer any dry streaks of flour. Fold in pecans and figs until well distributed.
Divide batter among prepared loaf pans. Bake mini loaves for 40-45 minutes until toothpick inserted in center of bread comes out clean. Bake standard size loaves for 50-55 minutes until toothpick inserted in center of bread comes out clean. Allow bread to cool in pan for 10-15 minutes before unmolding. Allow bread to cool to room temperature on wire rack.
Store banana pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, bread keeps in the fridge for up to a week.