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Banana Pumpkin Bread with figs and pecans
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Banana Pumpkin Bread

Yield: makes two 9x5 inch loaf pans (see notes for more options)
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Bread
Cuisine: American
Servings: 20
Calories: 281kcal
Author: Maryanne Cabrera

Ingredients

  • ¾ cup coconut oil (room temp/solid) or liquid oil of choice
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 Tablespoon molasses
  • 4 large eggs room temp
  • 1 cup canned pumpkin puree
  • 1 ¼ cup mashed ripe bananas (3 medium bananas)
  • 3 ⅓ cup all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup roughly chopped pecans, toasted and cooled optional
  • 1 cup chopped dried calimyrna figs optional

Instructions

  • 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 38-40 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. 

Notes

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. 
Baking Size Options:
  • Loaves: Makes six mini 6x3-inch loaf pans or combination of one 9x5-inch and three mini 6x3-inch loaves
  • Muffins: Makes 24 standard sized muffins
  • Combination: Makes one 9x5-inch loaf and 12 muffins.
Baking Times:
  • 9x5-inch:50 minutes
  • 6x3-inch mini loaves: 38-40 minutes
  • Muffins: 20-22 minutes

Nutrition

Calories: 281kcal, Carbohydrates: 40g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 37mg, Sodium: 238mg, Potassium: 206mg, Fiber: 3g, Sugar: 20g, Vitamin A: 1974IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg