Imagine the warmth of pumpkin spice and sweet banana in a soft, moist bread. This Pumpkin Banana Bread not only promises a delicious aroma as it bakes, but it’s also a perfect way to use up those overripe bananas and leftover pumpkin puree.
Why you’ll love this pumpkin banana bread recipe
There’s something truly comforting about a slice of homemade quickbread in the fall, especially when it’s Pumpkin Banana Bread. Pumpkin banana recipes are popping up all over the internet, and you’ll soon see why!
This recipe is a perfect union of two well-loved flavors, creating a tasty loaf that will warm your heart and home. It’s a nice change from a traditional pumpkin cake. And it makes a good autumn snack when you need to give your kids something a little more filling than pumpkin snickerdoodles!
It’s also a wonderful way to minimize waste by using any leftover pumpkin puree and those bananas that have turned a tad too ripe for your cereal.
Even better, it’s a reasonably frugal recipe, making it a good choice for your palate and pocket.
Want the printable recipe card? It’s down at the bottom of this post.
Ingredients you need
This bread comes together with some basic pantry ingredients, and there’s room for creativity, too. Here’s what you’ll need:
- Pumpkin Puree – the main attraction, adding moisture and a warm, autumnal flavor.
- All-Purpose Flour
- Baking Soda
- Overripe Bananas (The sweeter, the better! They add natural sweetness and moisture.)
- Brown sugar
- White sugar
- Pumpkin pie spice
- Vanilla Extract
- Chopped Walnuts
For the topping, a sprinkle of granulated sugar and cinnamon will do the trick, creating a sweet, slightly crusty top.
How to make banana pumpkin bread
The baking process is as comforting as the bread itself.
Start by preheating your oven and preparing your loaf pan.
Mash the bananas in a large bowl. Then mix in the pumpkin puree, eggs, melted butter, sugars, and vanilla.
In a separate bowl, whisk together the dry ingredients, then combine the wet and dry mixes. Stir in the walnuts or chocolate chips if you’re using either.
Then, pour the batter into the pan, sprinkle with the topping, and bake.
And don’t be surprised if your family comes running to find out what’s making that amazing aroma!
What to serve with it
This pumpkin banana bread recipe is pretty versatile.
Enjoy it warm with a smear of butter for breakfast, or slice it up for a community brunch.
It pairs wonderfully with a scoop of vanilla ice cream for a simple dessert. Or, make it a part of a larger spread with coffee or hot cocoa on a chilly afternoon.
What else do you want to know about this recipe? Here are some commonly asked questions.
How should I store the bread?
Wrap the cooled loaf in plastic wrap or aluminum foil. Then, store at room temperature for up to four days. For longer storage, freeze it wrapped in plastic wrap and aluminum foil for up to three months.
Then thaw overnight on the countertop before serving.
Can I add other mix-ins?
Certainly! Feel free to get creative. Add chocolate chips, pecans, raisins, coconut, dried cranberries, or even a swirl of cream cheese.
How can I make this recipe more frugal?
Consider buying ingredients in bulk or when they’re on sale. Use a meal planning template to include recipes like this one to use up leftovers.
This recipe is a great way to use leftover pumpkin puree and overripe bananas, reducing waste and saving money.
Pumpkin Banana Bread is a fun way to combine two favorite flavors while reminding us of the simpler, sweeter things in life. With every slice, you experience the cozy combination of pumpkin and banana, adding a touch of comfort to your day.
Whether you enjoy it fresh from the oven or as a sweet slice the next day, this bread is a delightful addition to your recipe collection. Plus, the flexibility in ingredients helps cater to various tastes and budgets, making it a heartwarming choice for this time of year.
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 overripe bananas
- 1 stick (8 Tablespoons) butter, melted
- 2 eggs, large
- ½ cup light brown sugar
- ¼ cup granulated white sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees f and spray a 9x5 loaf pan well with nonstick cooking spray.
- Mash up bananas in a large bowl.
- Combine pumpkin puree, eggs, melted butter, sugars, and vanilla with the bananas.
- In a separate bowl mix together flour, baking soda, salt cinnamon, and pumpkin pie spice.
- Combine wet and dry ingredients until just mixed. You do not want to overmix or your loaf will end up tough and far too dense.
- Stir in chopped walnuts.
- Use a rubber spatula to scrape all of the mixture into a prepared loaf pan.
- Combine additional sugar and cinnamon and sprinkle over the top.
- Bake for 55-60 minutes or until the toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the pan for 10 minutes.
- Remove and continue cooling on a wire rack.
Amount Per Serving Calories 177Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 209mgCarbohydrates 32gFiber 2gSugar 16gProtein 4g