This Pumpkin Banana Bread is a warm and cozy treat that combines the sweetness of ripe bananas and the rich flavor of pumpkin. It’s perfect for breakfast or a snack!
The best part? Your kitchen will smell like fall! I love to enjoy a slice with a cup of coffee. It’s like a hug in bread form. 😊
Plus, it’s super easy to make! Just mix, pour, and bake. I often double the recipe so I can share or freeze some for later—because who doesn’t love more bread?
Key Ingredients & Substitutions
Pumpkin Puree: Use 100% pure canned pumpkin puree, not pie filling for the best flavor. If you have fresh pumpkin, you can cook and blend it as a substitute. Just make sure it’s smooth!
Bananas: Overripe bananas are the best here; they’re soft and sweet! If you don’t have bananas, you could replace them with applesauce—about 1 cup should do.
Oil or Butter: I often use vegetable oil for a lighter texture, but melted butter gives a rich flavor. Feel free to use coconut oil for a different twist or if you’re dairy-free!
Baking Spices: Cinnamon, nutmeg, and cloves are classic in this recipe. If you’re out of cloves, you can skip it or use a pumpkin spice blend if you have it on hand.
Nuts: I love adding walnuts for texture, but if you prefer it without nuts or have allergies, you can easily omit them. Chocolate chips are also a fun addition!
How Do You Make Sure the Bread is Moist and Delicious?
To ensure your Pumpkin Banana Bread stays moist, follow these tips:
- **Don’t Overmix:** Mix the wet and dry ingredients just until combined. Overmixing can lead to dense bread.
- **Use Ripe Ingredients:** Ensure your bananas are well overripe for maximum sweetness and moisture.
- **Check for Doneness:** Start checking your bread a little before the 55-minute mark. Every oven is different, and you want to avoid overbaking.
- **Cool Properly:** Letting the bread cool for about 15 minutes in the pan helps it firm up and makes it easier to slice.
With these tips, you’ll have a fantastic loaf of Pumpkin Banana Bread that is sure to impress!
Delicious Pumpkin Banana Bread Recipe
Ingredients You’ll Need:
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup (120ml) vegetable oil or melted butter
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or allspice (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take approximately 15 minutes of prep time and about 55-65 minutes to bake. After baking, remember to let it cool for about 15 minutes in the pan before transferring it to a wire rack. Total time: around 1 hour 30 minutes.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure your bread comes out easily after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, mashed bananas, vegetable oil (or melted butter), brown sugar, eggs, and vanilla extract. Keep mixing until everything is smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them). This will ensure your bread has an even texture and flavor.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add Nuts (Optional):
If you like nuts in your bread, fold in the chopped walnuts or pecans at this stage. They add a lovely crunch!
6. Pour and Spread the Batter:
Pour the batter into the prepared loaf pan and use a spatula to spread it evenly.
7. Bake Your Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. You can check if it’s done by inserting a toothpick into the center; if it comes out clean, the bread is ready!
8. Cool and Enjoy:
Once baked, remove the bread from the oven. Let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This short cooling time helps to firm up the bread and makes slicing easier.
9. Serve:
Slice your Pumpkin Banana Bread and enjoy! It’s delicious on its own or spread with a bit of butter or cream cheese.
Enjoy this moist, flavorful pumpkin banana bread that’s perfect for fall or anytime you want a cozy treat!
Can I Use Frozen Bananas in This Recipe?
Yes, you can use frozen bananas! Just make sure to thaw them first and drain any excess liquid before mashing. They’ll add great moisture and sweetness to the bread!
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. Be sure it includes xanthan gum for best results, or add 1/2 teaspoon if your blend doesn’t.
What’s the Best Way to Store Leftover Pumpkin Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap and placed in a zip-top bag for up to 3 months.
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, dried cranberries, or even a mix of spices like ginger for an extra kick. Just remember to adjust the sugar slightly if you’re adding sweet ingredients!
