Get the season started with this pumpkin and banana bread! This pairing makes for the best moist texture and cozy taste.

What’s better than pumpkin bread? Pumpkin and banana bread. We are all about simplicity, so adding another ingredient to pumpkin bread is not our usual style. But! The ripe banana makes this autumn bread incredibly juicy, with a nuance in sweetness that makes it impossible not to stop biting. It has just the right amount of cozy pumpkin spices and a light, crispy Turbinado sugar topping. We’ll never bake plain old pumpkin bread again!

Ingredients for pumpkin banana bread

This pumpkin banana bread was inspired by some blackening bananas on our counter and a half-used can of pumpkin in our fridge. If you are ever in this situation, now is the ideal time for this recipe! Here are the basic ingredients you will need:

  • Very ripe bananas
  • pumpkin puree (no cake filling)
  • Neutral oil: Grape seeds or organic vegetables
  • Light brown sugar
  • Eggs
  • vanilla
  • Pumpkin Pie Spice
  • Baking powder and salt
  • All-purpose and whole wheat flour

Bake it in a loaf pan and it will get incredibly moist from the moisture in the bananas! The bananas also add a natural sweetness and fullness that is more nuanced than plain pumpkin bread. It really is our new favorite way of making this seasonal bread.

Pumpkin and banana bread

Pumpkin pie spice: bought or use homemade

When autumn begins, we grab a large bottle of pumpkin pie spice from the store. (Because pumpkin muffins, pumpkin pie martini, and pumpkin waffles are a must!) But you can also make homemade pumpkin pie seasoning! It’s a fun DIY project and a great gift. And if you don’t have time to walk into the store, you might already have these spices on hand. What you need for homemade pumpkin pie spice:

  • 2 tablespoons of cinnamon
  • 2 teaspoons of ground ginger
  • 2 teaspoons of ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and add-ins

There are many ways to dress up this pumpkin and banana bread if you are a mixed bag. We love to make pumpkin bread out-of-the-box, but it’s even more delicious with some of the add-ins below! You can add them to the dough or sprinkle them on top:

  • Dark chocolate chips
  • Chopped walnuts
  • Chopped pecans
  • Pumpkin seeds
  • Crumble topping: Combine ¼ cup of oatmeal, 2 tablespoons of flour, 1 teaspoon of pumpkin pie seasoning, ¼ cup of turbinado sugar, and ¼ cup of salted butter (cut into small pieces). Cut into the butter with a pastry cutter or fork until a crumbly crumbly topping is formed. Sprinkle on the bread and bake.

Pumpkin and banana bread

Storage information for pumpkin and banana bread

This pumpkin-banana bread holds up well, like the typical quick bread! Here’s what you should know about storage over time:

  • Room temperature: Wrapped in aluminum foil, the bread will keep for 4 to 5 days at room temperature.
  • Chilled: The bread will keep for 10 days in the refrigerator.
  • Frozen: Cut the bread into pieces and wrap it in plastic wrap, then in a freezer-safe bag or container. It will keep frozen for up to 3 months.

Pumpkin and banana bread

More pumpkin recipes

There are so many great pumpkin recipes out there this season! Here are the best must-try ideas:

This pumpkin and banana bread recipe is …

Vegetarian.

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description

Get the season started with this pumpkin and banana bread! This pairing makes for the best moist texture and cozy taste.

  • Cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • Cup neutral oil (organic vegetables, rapeseed or grape seed)
  • 2/3 cup light brown sugar
  • 2 Big eggs
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Baking soda
  • 1 ½ tablespoon Pumpkin pie spice (bought or homemade)
  • ½ teaspoon kosher salt
  • 1 cup All-purpose flour
  • ½ cup Whole wheat flour
  • Turbinado sugar, for sprinkling (optional)
  1. Preheating: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9 inch loaf pan.
  2. Make the dough: Mash and measure the bananas in the bottom of a large bowl. Stir in the pumpkin puree, oil, brown sugar, eggs and vanilla extract. In a separate bowl, whisk together the baking powder, pumpkin pie spice, kosher salt, all-purpose flour and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
  3. To bake: Pour the batter into the prepared loaf pan. Sprinkle with Turbinado sugar (or brown sugar) as desired. Bake for 45 minutes, then loosely place the foil on top. Bake for another 10 to 15 minutes, until a toothpick stuck in the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact time depends on the size of the pan.
  4. Cool: Let cool in the pan for 15 minutes. Then run a knife around the edge and turn the loaf onto a cooling shelf. Serve warm or at room temperature. Storage advice: The bread can be kept wrapped in aluminum foil at room temperature for 4 to 5 days, refrigerated for 10 days or frozen for 3 months (cut into pieces and wrap in plastic wrap, then in a freezer-proof bag or container).

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