How to Make the Best Pumpkin Banana Bread (So Easy!)
Imagine the sweet aroma of pumpkin spice and ripe bananas wafting through your kitchen—a warm hug in every bite. Pumpkin Banana Bread is the ultimate fusion of two beloved flavors, creating a moist, tender loaf that’s perfect for cozy mornings or afternoon treats.
Whether you’re a pumpkin enthusiast or a banana bread lover, this recipe combines the best of both worlds. Packed with natural sweetness, hints of cinnamon, and a dash of nostalgia, it’s an irresistible fall favorite that you’ll want to bake all year long.
The best part? It’s incredibly simple to make! No fancy equipment or hours in the kitchen—just a handful of ingredients and a few easy steps to a crowd-pleasing loaf.
Ready to make your home smell amazing and your taste buds sing? Let’s dive into the recipe and whip up the ultimate Pumpkin Banana Bread!
Why You’ll Love This Recipe
- Delightful Flavor Combo: The richness of pumpkin and sweetness of bananas create a perfectly balanced loaf.
- Moist and Tender: Achieved with mashed bananas, pumpkin puree, and just the right amount of oil.
- Quick to Prepare: Easy steps and minimal prep time make it beginner-friendly.
- Customizable: Add walnuts, chocolate chips, or raisins for extra texture and flavor.
- Great for Any Time of Year: While pumpkin feels like fall, this bread is delicious year-round!
Required Kitchen Tools
- Mixing Bowls: One for dry ingredients, one for wet.
- Whisk or Electric Mixer: To combine ingredients effortlessly.
- Loaf Pan: A 9×5-inch pan works best.
- Measuring Cups and Spoons: For precise measurements.
- Spatula: To fold the batter gently and scrape the bowl.
Ingredients for Pumpkin Banana Bread
Here’s what you’ll need to make this delicious loaf:
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- Optional Add-Ins:
- ½ cup chopped walnuts, chocolate chips, or raisins.
Variations for Pumpkin Banana Bread
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour.
- Add Chocolate Chips: Sprinkle in ½ cup of dark or semi-sweet chocolate chips for a decadent touch.
- Use Coconut Oil: Replace vegetable oil with melted coconut oil for a hint of tropical flavor.
- Top with Streusel: Mix ¼ cup flour, 2 tablespoons sugar, and 2 tablespoons butter to create a crumb topping.
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
3. Mix Wet Ingredients
In a large bowl, whisk or beat the oil, sugar, and brown sugar until smooth. Add the eggs, one at a time, then mix in the vanilla extract, mashed bananas, and pumpkin puree until well combined.
4. Combine the Batter
Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until combined; avoid overmixing to keep the bread tender. If using walnuts or other add-ins, gently fold them in now.
5. Transfer to Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Decoration
Serve Pumpkin Banana Bread warm or at room temperature. It’s delightful as-is, but a spread of butter or cream cheese takes it to the next level. For a decorative touch, sprinkle powdered sugar on top or drizzle with a simple glaze made of powdered sugar and milk.
Storing Pumpkin Banana Bread
- Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to a week in the fridge, wrapped or in an airtight container.
- Freezer: Freeze individual slices or the whole loaf for up to 3 months. Thaw overnight in the fridge before enjoying.
Nutrition Information (Per Slice)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 210 | 8g | 32g | 3g |
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Simply cook, puree, and drain fresh pumpkin to remove excess moisture before using.
What can I use instead of walnuts?
Pecans, almonds, or sunflower seeds are great alternatives.
How can I make the bread even more flavorful?
Let the loaf rest for a few hours or overnight before slicing. The flavors deepen as it sits!
