Pumpkin Banana Bread is one of those delightful recipes that brings a warm, cozy feeling as soon as you take a bite. Imagine walking into a kitchen filled with the sweet aroma of bananas and spices mingling in the oven. It instantly feels like fall, doesn’t it? This recipe combines the rich flavors of creamy pumpkin with the sweetness of ripe, overripe bananas, resulting in a moist, flavorful loaf that wraps you in comfort. Whether you’re looking for a treat for breakfast, a mid-afternoon snack, or something special for a gathering, this pumpkin banana bread checks all the boxes.
What I love most about this recipe is how easy it is to whip up. Plus, if you have some bananas that have seen better days, this is a perfect way to turn them into something magical! You’ll find that the simple ingredients come together quickly, and before you know it, you have a loaf that not only tastes divine but also fills your home with that inviting, home-baked smell. So, let’s jump right into this scrumptious, comforting journey of making pumpkin banana bread together!
Why This Recipe Works
Pumpkin Banana Bread is great because it combines the richness of pumpkin and the sweetness of bananas, creating a deliciously moist loaf. The banana adds natural sweetness while the pumpkin puree provides a wonderful texture. When you include a blend of spices, like pumpkin pie spice and cinnamon, the flavors elevate the dish and give it that perfect autumn vibe. Each slice is warm and comforting, making it ideal for a chilly day.
Why You’ll Love This Pumpkin Banana Bread
There are so many reasons to love this recipe. First, it’s incredibly easy to make. From start to finish, you’ll be enjoying freshly baked bread in no time. The smell that fills your kitchen is an added bonus — trust me, your family and friends will want to know what you’re baking! Plus, it’s an excellent way to clear out those pesky overripe bananas from your countertop. It’s a winning win in every aspect!
Ingredients
To make your Pumpkin Banana Bread, you’ll need the following ingredients:
- 2 cups (248g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (119g) vegetable oil
- ¾ cup (180g) pumpkin puree
- 2 medium overripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
Gathering these simple ingredients will set you on the right path to baking bliss. Let’s navigate the cooking process together!
Preparing for Success
Preheat the Oven
To kick things off, preheat your oven to 350°F (175°C). This ensures your bread bakes evenly. Next, grab a 9×5-inch loaf pan. You can either spray it with nonstick cooking spray or grease and flour it to help your bread slide out easily once it’s baked.
Combine Dry Ingredients
Now, in a small bowl, combine your dry ingredients. Whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This mixture will help the bread rise and ensure even flavor throughout. After whisking, set this bowl aside for now.
Mix the Wet Ingredients
In a larger mixing bowl, stir together the brown sugar, vegetable oil, pumpkin puree, and the mashed bananas. You can use a wooden spoon or a spatula to mix thoroughly. If you’re feeling a bit lazy, you can even use a mixer to combine everything until smooth.
Introduce the Eggs and Vanilla
Next, it’s time to add the eggs and vanilla extract to your banana mixture. Stir well until everything is fully incorporated. The eggs will add richness, and the vanilla will boost the flavor profile, making your pumpkin banana bread even more delectable.
Combine Wet and Dry Mixtures
Here comes the fun part! Gradually incorporate your dry ingredients into the wet mixture. Stir carefully until everything is just combined. It’s really important not to overmix; otherwise, you’ll end up with dense bread instead of a fluffy loaf.
Bake the Pumpkin Banana Bread
Now, pour your batter into the prepared loaf pan. Spread it out evenly. Pop it in the oven and bake for 40 to 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Nothing says baked goodness like that moment of anticipation!
Cool and Serve
After the baking is complete, allow your bread to cool in the pan for about 10 minutes. This will help it set properly. Once cooled, carefully remove the bread from the pan and let it cool on a wire rack. Slice it up when it’s cool enough to handle, and it’s time to enjoy!
Serving Suggestions
There’s no wrong way to enjoy Pumpkin Banana Bread! You can serve it plain, or for an extra indulgent treat, top slices with a dollop of whipped cream or a smear of cream cheese. It goes wonderfully with a warm cup of coffee or tea, making it perfect for a cozy afternoon or a delightful breakfast.
Tips for Success
To ensure your Pumpkin Banana Bread turns out fabulous, here are some handy tips:
- Make sure your bananas are very ripe for maximum sweetness and moisture.
- Avoid overmixing the batter to keep that light, fluffy texture.
- If you have leftovers (which might not happen!), store them in an airtight container at room temperature for up to three days.
Variations
Feeling adventurous? You can mix up the recipe by adding some chopped nuts for crunch, or tossing in chocolate chips for a sweet surprise. If you want to keep it lighter, substitute half of the vegetable oil with applesauce to reduce the fat content.
Storage Tips
To keep your leftover Pumpkin Banana Bread fresh, wrap it in plastic wrap or place it in an airtight container at room temperature. For longer storage, slice it and freeze it in a zip-top bag for up to three months. When you’re ready to enjoy, thaw at room temperature or warm it up in the microwave.
FAQs
1. Can I use frozen bananas for this recipe?
Absolutely! Just ensure you thaw and mash them well.
2. How long does this bread last?
It will last for about three days at room temperature or up to three months in the freezer.
3. Can I make this recipe vegan?
Yes, replace the eggs with flax eggs and use vegan-friendly sugar.
4. What can I substitute for vegetable oil?
You can use melted coconut oil or unsweetened applesauce as alternatives.
5. Is it possible to make mini loaves?
Definitely! Be sure to adjust baking times to about 20-25 minutes for mini loaves.
Pumpkin Banana Bread makes for a comforting and flavorful treat, especially during the fall season. Its simple preparation and delightful mix of spices make it a favorite in many kitchens. Serve it warm or topped with your favorite spread — however you choose to enjoy it, this recipe is sure to become a beloved addition to your collection!
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Pumpkin Banana Bread
This Pumpkin Banana Bread is a cozy, flavorful loaf that combines creamy pumpkin with sweet bananas. It’s perfect for breakfast or as a snack, utilizing simple ingredients for a quick bake.
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
Ingredients
- 2 cups (248g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (119g) vegetable oil
- ¾ cup (180g) pumpkin puree
- 2 medium overripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- In a bowl, whisk together all dry ingredients.
- In another bowl, mix brown sugar, vegetable oil, pumpkin puree, and mashed bananas.
- Add eggs and vanilla extract to the wet mixture and stir until combined.
- Gradually mix in the dry ingredients, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes.
- Once baked, cool in the pan for 10 minutes, then transfer to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use very ripe bananas for added sweetness.
Avoid overmixing for a fluffy texture.
Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50
