# Components:
→ Wet Ingredients
01 - 1 cup pumpkin purée (unsweetened)
02 - 2 ripe bananas, mashed
03 - 2 large eggs
04 - 1/4 cup melted coconut oil or neutral oil
05 - 1/3 cup maple syrup or honey
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups whole wheat flour or all-purpose flour
08 - 1/2 cup vanilla or unflavored protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
→ Optional Add-ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/3 cup dark chocolate chips
# Method:
01 - Heat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together pumpkin purée, mashed bananas, eggs, melted oil, maple syrup, and vanilla in a large mixing bowl until smooth.
03 - In a separate bowl, blend together flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add the dry mixture to the wet ingredients and mix just until combined. Avoid overmixing for a tender crumb.
05 - Gently fold in walnuts, pecans, or chocolate chips as desired.
06 - Pour batter into the prepared pan and smooth the surface evenly.
07 - Bake 50 to 55 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Let cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.
