The Ultimate Pumpkin Banana Bread Recipe: A Fall Baking Delight
This homemade Pumpkin Banana Bread combines the comforting flavors of pumpkin and banana, infused with warm fall spices. It’s the perfect cozy loaf for any autumn occasion!
Banana bread is a beloved classic any time of year. But during the fall season? This pumpkin banana bread elevates it to a whole new level of deliciousness!
This recipe masterfully combines the familiar and comforting taste of banana bread with the quintessential warm fall spices found in pumpkin bread. The result is an irresistibly moist and incredibly delicious bread that your entire family will absolutely love. It’s a fantastic way to use those overripe bananas sitting on your counter and create a seasonal treat that’s both satisfying and comforting.
Whether enjoyed warm straight from the oven or at room temperature, a slice of this pumpkin banana bread with a pat of butter on top is pure perfection! And the best part? You only need about 10 minutes of active prep time before it goes into the oven. This recipe is perfect for busy weeknights or lazy weekend afternoons when you want a homemade treat without spending hours in the kitchen.
What You’ll Need: Pumpkin Banana Bread Ingredients
The complete recipe with detailed instructions is located in the recipe card at the bottom of this post. Here’s a quick overview of the ingredients you’ll need to gather before you begin baking this amazing bread.
- Bananas: The riper, the better! Overripe bananas with brown spots are sweeter and provide the best flavor and moisture to the bread. They mash easily and contribute to the bread’s overall tenderness.
- Canned pumpkin: Make sure you’re using 100% pure canned pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the bread.
- Olive oil: You can also use vegetable oil or canola oil. Using oil instead of butter contributes to a more moist loaf that stays fresh for longer. The oil helps to create a tender crumb and prevents the bread from drying out.
- Eggs: Eggs bind the ingredients together and add richness and structure to the bread. They also contribute to the bread’s rise and overall texture.
- Vanilla extract: A touch of vanilla extract enhances the overall flavor profile of the bread, adding a warm and aromatic note that complements the pumpkin and banana flavors.
- Sugar and Brown Sugar: This recipe uses a combination of granulated sugar and brown sugar. Granulated sugar provides sweetness and helps to create a light and airy texture, while brown sugar adds moisture, a subtle molasses flavor, and a chewier texture.
- All-purpose flour: All-purpose flour provides the structure for the bread. Be sure to measure it accurately to avoid a dry or dense loaf. Spoon the flour into the measuring cup and level it off with a knife.
- Leavening agents: Baking powder and baking soda work together to help the bread rise and create a light and fluffy texture. Baking powder provides a double-acting lift, while baking soda reacts with the acidity of the pumpkin and bananas to produce carbon dioxide, which helps the bread rise.
- Spices: A blend of salt, cinnamon, and pumpkin pie spice creates the signature warm and comforting flavor of this bread. Salt enhances the sweetness of the other ingredients, while cinnamon and pumpkin pie spice add a festive and aromatic touch. Adjust the amount of spices to your liking.
Step-by-Step Guide: How to Make Pumpkin Banana Bread
Follow these simple steps to bake a perfect loaf of pumpkin banana bread:
Step 1: In a large mixing bowl, whisk together all the dry ingredients. This includes the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. Thoroughly combining the dry ingredients ensures that the spices are evenly distributed throughout the batter and that the leavening agents work effectively.
Step 2: In a separate, medium-sized bowl, whisk together the wet ingredients. This includes the mashed ripe bananas, canned pumpkin puree (not pumpkin pie filling), olive oil (or vegetable oil), eggs, pure vanilla extract, granulated sugar, and brown sugar. Ensure that all the wet ingredients are well combined for a smooth and consistent batter.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a dense and tough bread. A few streaks of flour are okay at this stage.
Recipe Tip: Gentle Mixing is Key!
To avoid a dense loaf, be careful not to overmix the batter. I recommend using a rubber spatula for this step. Gently fold the dry ingredients into the wet ingredients until just combined. A few streaks of flour are perfectly fine – they’ll disappear during baking!
Step 4: Prepare a 9×5 inch loaf pan by greasing it generously with cooking spray or lining it with parchment paper, leaving an overhang for easy removal after baking. This prevents the bread from sticking to the pan and ensures a clean release. Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. This ensures that the bread bakes evenly and has a uniform shape.
Step 5: Bake the pumpkin banana bread in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 55-65 minutes, or until a wooden toothpick inserted into the center comes out clean with just a few moist crumbs attached. Start checking for doneness around 50 minutes, as baking times may vary depending on your oven. If the top of the bread starts to brown too quickly, tent it loosely with aluminum foil to prevent it from burning.
Joy’s Baking Tip: Prevent Over-Browning
If you notice your loaf is browning too quickly on top but is still raw in the middle, simply cover it loosely with aluminum foil for the remaining baking time. This helps to deflect the heat and allows the center to cook through without the top becoming overly dark. I typically check on my loaf around 35-45 minutes and cover it if necessary until it is completely baked.
This incredibly moist and flavorful fall loaf is a delightful blend of pumpkin and banana, filling your kitchen with the most heavenly aroma while it bakes!
Storing Your Pumpkin Banana Bread
To keep your pumpkin banana bread fresh and moist, allow it to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. Leftover bread can be stored at room temperature for 2-3 days or in the refrigerator for 4-5 days. For longer storage, you can freeze the bread for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Baking Alternatives: Pumpkin Banana Muffins
Want to switch things up? Try making delicious pumpkin banana muffins! Simply fill muffin tins approximately 3/4 of the way full with the batter. This recipe will yield around 14 muffins. Bake the muffins in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Muffins are a great option for portion control and easy on-the-go snacking.
Consider adding chocolate chips or nuts to the muffin batter for extra flavor and texture.
More Delicious Pumpkin Recipes to Try
If you love this pumpkin banana bread, be sure to check out these other fantastic pumpkin recipes:
- Pumpkin Snack Cake
- Pumpkin Banana Muffins
- Pumpkin Donut Mini Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cream Pie
- No Bake Pumpkin Cheesecake Bars
- Greek Yogurt Pumpkin Bread
- Pumpkin Protein Balls
- Mini Pumpkin Muffins
- Pumpkin Chocolate Chip Muffins
