Pumpkin Banana Bread

Pumpkin banana loaf, with a few pieces sliced

This pumpkin banana bread is incredibly moist with a delicious pumpkin spice flavor and the perfect banana bread texture. Using both pumpkin and bananas creates a loaf that's perfectly tender. But it's the pumpkin and warm spices that will make you fall in love with this fall treat!

Course Breakfast, Snack

Cuisine American

Keyword Pumpkin Banana Bread, Pumpkin Spice Banana Bread

Prep Time 20

Total Time 1 20

Servings slices

Calories 322kcal

Author Fiona Dowling

Equipment

9x5 inch (23x13 cm) loaf plan Do not use an 8x4 inch loaf pan - it is too small for this recipe

Ingredients

1 ⅔ cup all-purpose flour (208 grams)
1 ½ teaspoons cinnamon
½ teaspoon ginger powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves feel free to use a little less if you prefer
1 teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (112 grams) melted
½ cup brown sugar (100 grams)
½ cup granulated sugar (100 grams)
2 large eggs
2 teaspoons vanilla extract
1 cup pumpkin puree (240 ml) NOT canned pumpkin pie filling
1 cup mashed bananas (240 ml) about 2-3 large bananas
½ cup chopped walnuts optional

Instructions

Preheat the oven to 350F (180C or 170C on a convection oven). Line the bottom of a 9x5 inch (33x23 cm) loaf pan with baking paper and lightly grease the sides.
In a large bowl whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
In a separate large bowl whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, mashed bananas and pumpkin puree. There will be lumps from the banana, but you don't want to see pieces of egg or lumps of brown sugar.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
Gently fold the ingredients together using a rubber spatula or wooden spoon.
If adding in chopped walnuts, when the ingredients look about 70-80% combined, add in the chopped walnuts and fold in. Only mix the batter until combined. Some lumps from the banana are expected.
Spoon the batter into the prepared pan and smooth the top.
Bake in the preheated oven placing on a rack in the middle or bottom third of the oven. Bake for about 55-65 minutes, or until an inserted toothpick comes out clean or with a few crumbs. Check around 45 minutes. If the top is brown already but it is not done baking, tent a piece of aluminum foil over the pan.
Cool in the pan for at least 25 minutes before carefully transferring to a wire rack to continue cooling.

Notes

Spices: Instead of using all the spices listed, feel free to use ½ teaspoon cinnamon and 1 ½ teaspoons of pumpkin pie spice
Bananas: Make sure to use brown bananas. For 1 cup, you will need about 2-3 bananas.
Pumpkin: Be sure to use pumpkin puree (canned or homemade) and not canned pumpkin pie filling. Measure out 1 can of pumpkin - you will not use the entire can.
Bake Time: Oven can vary by 15-20%. Do not be alarmed if the bake time is longer than 65 minutes in some ovens.
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Loaf can be wrapped tightly in plastic, then wrapped in aluminum foil or placed in a freezer bag and frozen. Thaw in the fridge.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf in cut into 10 equal slices and made with walnuts.

Nutrition