Welcome to your new favorite fall tradition! This pumpkin banana bread recipe perfectly blends two classic quick breads into one incredibly moist and flavorful treat. Imagine the warmth of pumpkin spice mingling with the sweet comfort of ripe bananas, all baked into a tender loaf. Get ready to bake the best fall quick bread that everyone will adore.
Why You’ll Love This Pumpkin Banana Bread
You will absolutely love adding this quick bread to your baking rotation. It delivers irresistible flavors that capture the essence of autumn. The loaf bakes up incredibly moist and tender, thanks to the perfect balance of pumpkin and banana. This simple pumpkin banana bread is quick to prepare, making it ideal for busy schedules. It uses up those ripe bananas sitting on your counter perfectly, reducing food waste. Plus, it is a truly family-friendly treat that disappears fast!
Ingredients
Gather your ingredients for this comforting bake.
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
Optional Mix-in:
- 1/2 cup chopped walnuts
Notes & Substitutions
Always use room temperature eggs for a smoother batter that combines more easily. As highlighted by baking experts, using room temperature eggs helps create a more cohesive batter and improves the overall texture of baked goods. If your bananas aren’t quite ripe enough, bake them on a sheet at 300°F (150°C) for 15-30 minutes until black. Make sure you grab 100% pure pumpkin puree, not the pre-spiced pie filling, for this pumpkin banana bread. You can make your own pumpkin pie spice by mixing cinnamon, ginger, nutmeg, and allspice. For a lower-fat option, substitute half the oil with applesauce or an extra mashed banana.
Equipment
You don’t need any fancy tools to make this delicious quick bread.
- Standard 9×5 inch loaf pan
- Medium and large mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Toothpick for checking doneness
Instructions
Creating this delightful pumpkin banana bread recipe is straightforward and fun. Follow these simple steps for a perfect loaf every time.
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan to prevent sticking. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined. Set this dry mixture aside.
In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, large eggs, and vanilla extract. Continue whisking until the mixture is smooth and no lumps of sugar remain. Stir in the mashed bananas and canned pumpkin puree until fully incorporated. This creates your rich wet mixture for the pumpkin banana bread.
Carefully add the dry flour mixture into the wet ingredients. Use a rubber spatula or wooden spoon to stir just until no streaks of flour remain. Be careful not to overmix the batter. If using, gently fold in the chopped walnuts at this stage. Pour the batter evenly into your prepared loaf pan.
Bake for 50-60 minutes. The pumpkin banana bread is ready when an inserted toothpick comes out clean from the center. The top should be golden brown and feel firm to the touch, and the loaf should not wobble if you gently nudge the pan.
Baking Alternatives
You can easily adapt this pumpkin banana bread recipe for different forms. For mini loaves, divide the batter among smaller pans and reduce baking time to 30-40 minutes. If you prefer muffins, line a 12-cup muffin tin, fill cups about two-thirds full, and bake for 20-25 minutes.
Pro Tips & Troubleshooting
Don’t overmix the batter for this quick bread. Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf instead of a tender one. Mix just until the ingredients are combined. If your loaf starts browning too quickly on top, loosely tent it with aluminum foil for the remaining baking time. Always rely on the toothpick test to ensure proper doneness. A clean toothpick means it’s baked through.
A split top on your pumpkin banana bread is completely normal! It often happens from the rapid rise in the oven and indicates a healthy expansion. If your bread turns out soggy, it usually means it needed more baking time, or your pan size might be off. Ensure you use a 9×5 inch pan for even cooking. Finally, always use very ripe bananas (with lots of brown spots) for the best flavor and moisture. Ripe bananas not only add natural sweetness but also contribute to a heart-healthy, fat-free alternative to oils in baking.
Serving, Storage & Variations
Serving Suggestions
Enjoy your pumpkin banana bread warm, fresh from the oven, or at room temperature. A smear of softened butter makes a delightful addition. For an extra treat, serve it with cream cheese frosting or a drizzle of maple glaze. It pairs wonderfully with a hot cup of coffee or your favorite tea. You can even slice it thick and make delicious pumpkin banana bread French toast for a decadent breakfast.
Storage
Store your cooled loaf at room temperature in an airtight container for up to 3-4 days. This helps maintain its moisture and freshness. For longer storage, refrigerate the bread in an airtight container for up to one week.
Freezing
This pumpkin banana bread freezes beautifully. For a whole loaf, wrap it tightly in plastic wrap, then again in aluminum foil. It will last in the freezer for up to 3 months. You can also freeze individual slices, wrapped similarly, for quick grab-and-go treats. Thaw frozen bread overnight in the refrigerator or at room temperature.
Variations
Customize your pumpkin banana bread with these delicious additions. Stir in chocolate chips (milk, dark, or white) with the walnuts for an extra layer of sweetness. Try different nuts like pecans for a different texture and flavor. Dried fruits such as cranberries or apricots also make a delightful addition, adding bursts of tartness.
Nutrition Information
Please remember that these nutrition facts are approximate values. They can vary based on specific ingredients, portion sizes, and optional additions like walnuts. This information is intended as a general guide.
| Nutrient | Amount |
|---|---|
| Calories | 356 kcal |
| Carbohydrates | 48 g |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 1 g |
| Cholesterol | 37 mg |
| Sodium | 187 mg |
| Potassium | 236 mg |
| Fiber | 2 g |
| Sugar | 24 g |
| Vitamin A | 3880 IU |
| Vitamin C | 3.1 mg |
| Calcium | 43 mg |
| Iron | 2.1 mg |
FAQ
Why did my pumpkin banana bread split on top?
A split top is a common and natural occurrence for quick breads! It happens as the batter expands quickly during baking, especially with thicker batters. This shows your bread rose beautifully.
Why is my pumpkin banana bread soggy?
Sogginess often indicates the bread wasn’t baked long enough or your oven temperature was inaccurate. Always ensure a toothpick comes out clean from the center. Using the correct pan size also helps.
What size is a medium banana for recipes?
A medium banana typically weighs about 4 ounces (113 grams) with the peel, or about 2/3 cup when mashed. This recipe uses two of these.
Can I use frozen pumpkin puree?
Yes, you can use frozen pumpkin puree if it’s 100% pure pumpkin. Just ensure it’s completely thawed and any excess water has been drained before adding it to the batter.
How to know if bananas are ripe enough?
Bananas are perfectly ripe for baking when their peels are covered in many brown spots, making them soft and fragrant. The browner, the sweeter and more flavor they’ll add to your pumpkin banana bread.
Conclusion
This pumpkin banana bread recipe is a true delight, combining the comforting flavors of fall with the familiar sweetness of banana. It’s simple to make, incredibly moist, and perfect for sharing or enjoying on your own. You now have all the tips and tricks to bake a flawless loaf every time. Go ahead, gather your ingredients, and fill your home with the wonderful aroma of this amazing quick bread! We can’t wait to see your delicious creations.
Delicious Pumpkin Banana Bread Recipe (Moist & Flavorful!)
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk together the oil, sugars, eggs, and vanilla extract until smooth.
- Stir in the mashed bananas and pumpkin puree.
- Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon, then stir in the chopped nuts.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
