introduction
I still remember the first time I made Pumpkin Banana Bread. It was a chilly fall afternoon, and I wanted to create something warm and inviting for my family. As I combined the sweet, ripe bananas with rich pumpkin puree, a lovely aroma filled the kitchen. It felt like wrapping myself in a cozy blanket. My kids came running, eager to lick the bowl clean. That moment sparked a lovely family tradition—we now bake this delightful bread together every autumn, sharing stories and laughter while waiting for it to bake.
This Pumpkin Banana Bread is not just a treat; it’s a delightful blend of flavors that brings warmth to any occasion. It’s moist, flavorful, and the perfect way to use up ripe bananas and that leftover pumpkin puree. Once you try it, you’ll want to come back to this recipe again and again!
Why You’ll Love This Recipe
You’ll love how easy it is to make this Pumpkin Banana Bread! The combination of banana and pumpkin makes for a moist, soft loaf that’s packed with flavor and spice. It’s perfect for breakfast, a snack, or even dessert. Plus, it fills your home with the cozy scents of cinnamon and nutmeg. And the best part? It can be made in just one bowl, which means less mess and more time enjoying this tasty treat.
how to make Pumpkin Banana Bread
Ingredients:
- 1 cup mashed ripe bananas (about 2-3)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup melted butter (or coconut oil)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and grease and line a loaf pan.
- In a large bowl, mash the bananas. Stir in the pumpkin, eggs, melted butter, brown sugar, maple syrup, and vanilla until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gently fold the dry ingredients into the wet mixture. Be careful not to overmix. If you want to add a little crunch, stir in the optional walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Tips to make Pumpkin Banana Bread
- Use very ripe bananas for the best sweetness and flavor.
- If you prefer a spicier kick, add a bit more cinnamon or other favorite spices.
- Check the bread a few minutes early to avoid overcooking, especially if you have a small oven.
- If you don’t have brown sugar, you can use white sugar; just expect a slightly different flavor and texture.
How to serve Pumpkin Banana Bread
Pumpkin Banana Bread is delicious warm or at room temperature. Serve a slice with butter for breakfast, or enjoy it as a snack with your afternoon coffee or tea. It also makes a fantastic dessert with a scoop of vanilla ice cream on top!
How to store Pumpkin Banana Bread
To store your Pumpkin Banana Bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. You can also freeze it by wrapping it in foil or plastic wrap and placing it in a freezer bag. It will stay fresh for up to 3 months. Just remember to let it thaw overnight in the fridge before enjoying!
Variation
You can customize your Pumpkin Banana Bread by adding nuts, chocolate chips, or even dried fruit like cranberries for a different twist. Try using whole wheat flour for a healthier version, or substitute apple sauce for butter for a lighter option.
FAQs About Pumpkin Banana Bread
-
Can I use fresh pumpkin instead of canned puree?
Yes, you can! Simply roast and puree fresh pumpkin before using it in the recipe. -
What can I substitute for eggs in this recipe?
You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water = 1 egg) or unsweetened applesauce as an egg replacer. -
How can I tell when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it’s done! -
Can I double the recipe?
Absolutely! Just be sure to adjust the baking time if using larger pans. Enjoy baking!
Pumpkin Banana Bread
A moist and flavorful blend of banana and pumpkin, perfect for breakfast or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup mashed ripe bananas (about 2-3)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup melted butter (or coconut oil)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease and line a loaf pan.
- In a large bowl, mash the bananas. Stir in the pumpkin, eggs, melted butter, brown sugar, maple syrup, and vanilla until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gently fold the dry ingredients into the wet mixture. Be careful not to overmix. If you want to add a little crunch, stir in the optional walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Use very ripe bananas for the best sweetness and flavor. Adjust spices to taste.
