Autumn banana bread

1. Place the rack on the middle level of the oven and heat it to 175° C. Brush the bread mold on all sides with a little melted butter.

2. If you will use walnuts, spread all 95g of walnuts in a pan with a larger diameter and roast until fragrant, for about 5 minutes. If the pieces are larger, coarsely chop them when they cool.

3. In the microwave, melt the butter in 20-second intervals until melted, 40 to 50 seconds total. Alternatively, melt the butter in a small pot over moderate heat. Leave aside to cool.

4. Mix 190g of flour, 1 tablespoon of Pumpkin spice, 2 teaspoons of baking powder, a pinch of salt and 1/4 teaspoon of baking soda in a separate bowl. Leave aside.

5. Cut 95 g of pumpkin into equal parts and put in water and cook until the pumpkin becomes soft. The pumpkin is cooked when it starts to tear when touched with a fork. Strain the water and leave only a little at the bottom. Mix the pumpkin with a hand mixer or in a blender until you get a smooth mixture.

6. In a separate bowl, mash 2 medium bananas with a fork or potato masher until they become smooth. Add pre-melted butter, 1 large egg, 95g pumpkin puree, 60g sugar, 60g brown sugar and 1 tablespoon vanilla extract and mix until the ingredients are combined.

7. Add the dry ingredients to the pumpkin and banana mixture, then mix with a spatula or food processor until the two mixtures are combined. If using walnuts, leave 2 tablespoons for sprinkling and mix the remaining walnuts into the dough.

8. Pour the mixture into the prepared bread mold and spread evenly. Sprinkle the walnuts that you separated on top.

9. Bake until the bread pulls away from the mold and a toothpick inserted in the center comes out mostly clean, 55 to 60 minutes. Leave to cool in the mold for 10 minutes, then invert the bread onto a wire rack and let cool completely before slicing.