This pumpkin banana bread recipe is the perfect fall dessert! Fluffy and moist spiced bread loaf loaded with pumpkin and bananas, the ultimate combination of flavors.
PUMPKIN BANANA BREAD
Pumpkin banana bread is a great way to enjoy the fall season! The aroma of fall spices combined with the taste is truly such a great treat. The moist bread is loaded with pumpkin and bananas, a great way to get rid of browning bananas! This loaf is great to enjoy for dessert or dessert.
WHAT YOU NEED-
- Flour– Be sure to use a high-quality all-purpose flour to ensure that your bread loaf comes out perfectly!
- Baking Powder & Soda– Adding baking powder and baking soda to the pumpkin bread is what helps the load rise and become fluffy. Be sure to use fresh baking powder and baking soda.
- Salt– Adding salt to the batter doesn’t make the bread salty but elevates the flavors!
- Pumpkin– You can use either fresh or canned pumpkin puree! Be sure you use pumpkin puree, NOT pumpkin pie filling.
- Banana– Adding mashed bananas gives this loaf additional sweetness! This is a great way to use up your brown bananas.
- Oil– You want to use canola or vegetable oil for this recipe. The added oil makes this bread loaf so moist!
- Sugar– Both brown sugar and granulated sugar are used for sweetener. We don’t like our pumpkin bread too sweet, but you can add a little more sugar if you like it sweeter!
- Eggs– Fresh large eggs are what helps bind all the ingredients together.
- Vanilla– Add vanilla extract adds additional flavors to this pumpkin loaf!
- Nuts– Adding chopped nuts is totally optional! You can add either chopped walnuts, pecans, or hazelnuts.
HOW TO MAKE PUMPKIN BANANA BREAD
This pumpkin banana loaf is so easy to make and such a delicious, sweet treat, no matter the occasion or season!
- Preheat the oven and line a 9-inch bread pan with parchment paper and baking spray.
- Sift together the dry ingredients into a bowl. Set aside.
- In a large bowl, mix the eggs, sugar, mashed bananas, pumpkin, vanilla, and oil until well combined.
- Mix in the dry ingredients until well combined. Add in the chopped nuts and mix.
- Pour the batter into the bread pan and top with some additional chopped nuts.
- Bake until slightly golden and the toothpick runs clean.
- Transfer bread loaf to a cooling rack and let it cool for 15-20 minutes.
- Slice and serve.
| Serve warmed with some butter and enjoy with a homemade Pumpkin Spice Latte! |
MAKING AHEAD & STORING
This banana pumpkin bread is GREAT to make ahead of time and freezes so well! You can store the entire loaf or slices. Be sure to cover it well to avoid the bread from drying out.
- Counter– Store bread loaf or sliced bread on the counter, covered well for up to 2-3 days. Check out this adorable dessert stand to store your desserts at room temp!
- Fridge– Cover and store the pumpkin loaf in the fridge for up to 4-5 days.
- Freezer– Once the loaf is fully cooled, slice the bread and wrap the slices in plastic wrap and add to a freezer safe bag and freeze for up to 3-4 months! To Enjoy: When ready to enjoy, take out the desired number of slices and thaw overnight or thaw in the microwave.
PUMPKIN BREAD VARIATIONS
You can totally level up this pumpkin banana loaf!
- Chocolate Chip Pumpkin Bread–
- Icing–
- Nutty Loaf–
OTHER PUMPKIN RECIPES
Kick off the fall season with all things pumpkin! Try our other delicious pumpkin recipes:
- Pumpkin Tiramisu
- Pumpkin Spice Latte
- Pumpkin Syrup
| FOLLOW ALONG ON OUR SOCIALS FOR OUR PUMPKIN SERIES! |
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Pumpkin Banana Bread Recipe
This moist pumpkin banana bread is the ultimate fall dessert! Spiced bread loaf loaded with pumpkin and banana, great for breakfast or a sweet treat.
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Servings 12 servings
Ingredients
- 1 3/4 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 cup mashed bananas about 2 bananas
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/3 cup oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- chopped nuts optional
Instructions
- Preheat the oven to 350°F and line a 9-inch bread pan with parchment paper and baking spray.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl. Set aside.
- In a large bowl, mix together the mashed bananas, pumpkin, puree, eggs, oil, granulated sugar, brown sugar, and vanilla.
- Fold in the dry ingredients until well combined. Add in the chopped nuts and mix again.
- Pour the batter into the bread pan and top with some additional chopped nuts.
- Bake at 350℉ for 50-55 minutes or until slightly golden and the toothpick runs clean.
- Transfer bread loaf to a cooling rack and let it cool for 15-20 minutes.
- Slice and serve.
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