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–+ servings
Sliced pumpkin banana bread on parchment paper.

Pumpkin Banana Bread

Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 14
This pumpkin banana bread is soft, moist and full of cozy pumpkin spice flavor! It's easy to make and combines two favorites, pumpkin and banana, into one quick bread.

Ingredients

  • 1 cup (225 g) very ripe bananas (3 bananas with brown spots on them)
  • ½ cup (113 g) unsalted butter , slightly softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar , packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240 g) pumpkin puree
  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons pumpkin pie spice , add an extra teaspoon for extra spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt or table salt , use 3/4 teaspoon with salted butter

Optional add in's: 1 cup chocolate chips and/or 1/2 cup chopped walnuts or pecans

Instructions

  • Prep. Preheat oven to 325°F. Grease one 9x5" loaf pan or two 8x4" loaf pans and line with parchment paper if desired. Set aside.
  • Mash bananas. Peel and then mash 3 spotty brown bananas with a potato masher or fork. You want them to be mashed very well, so there are no chunks. You should have 1 cup mashed bananas, set aside.
  • Cream wet ingredients. In a large bowl, cream 1/2 cup butter, 1/2 cup granulated sugar and 1/2 cup brown sugar until smooth and creamy (about 1 minute). Then mix in 2 eggs, 2 teaspoons vanilla and 1 cup pumpkin. 
  • Dry ingredients. In a separate bowl, whisk together 2 cups flour, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt. Slowly add flour mixture to sugar mixture and stir until combined. Fold in bananas and chocolate chips or nuts (if desired). 
  • Bake. Pour into the loaf pans and bake for 55 minutes, or until a toothpick comes clean. If using one 9x5" pan, you will need to bake 10-15 minutes longer. You want the bread to be lightly browned. If it is browning too fast, cover lightly with foil. Remove from oven once a toothpick comes clean.
  • Cool and store. Once the bread has slightly cooled, remove from the pan and place on a cooling rack. Then slice using a bread knife. Store any leftovers in a ziplock bag or covered container.

Notes

Variations:
  • Add in a cup of chocolate chips to make it a kid favorite.
  • Add in 1/2-1 cup chopped walnuts.
  • Add in 1/4 cup sour cream to make it extra moist, however it is already pretty soft. 
To make muffins: Pour batter into muffin tins. This recipe makes 24 regular-sized muffins. Bake for about 20 to 25 minutes, until lightly golden and toothpick comes out clean. 
To make small loaves: This mixture will fill 4 small loaf pans. Bake for 35  minutes, until lightly golden brown and toothpick comes out clean.
Freezer instructions: This recipe freezes great. Wrap the loaf with plastic wrap and then place in a zip top bag or freezer container. When ready to eat, allow to thaw for a few hours and then warm slightly in the oven of microwave if desired.

Nutrition

Calories: 281kcal, Carbohydrates: 48g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 259mg, Potassium: 186mg, Fiber: 2g, Sugar: 19g, Vitamin A: 2887IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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