You can find pumpkin spice and everything nice in this yummy banana bread. Made without pumpkin puree and then filled with ripe bananas and warm spices, you already know it's going to be delicious!
Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
In a large mixing bowl, mash bananas.
Stir in the vegetable oil.
Mix in the baking soda and salt.
Mix in the vanilla, eggs, pumpkin pie spice, and sugars until smooth.
Stir in flour until no flour streaks remain.
Pour into prepared loaf pan and bake for 50-60 minutes until a toothpick can be inserted and come out clean.
Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
Notes
Want Banana Muffins? Scoop into muffin pan filling each one about ⅔rd of the way full. Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.Recipe Tips
This bread can be kept stored in an airtight container at room temperature for up to 1 week. That said, this bread is best enjoyed when freshest, so we like eating it within 3 or 4 days.
You will know that your bread has finished cooking when you can insert a toothpick into the center of the loaf and have it come out clean or with just a few moist crumbs on it.