Pumpkin Banana Bread

Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread lets both flavors shine through for a quick slice of bread perfect for a fall breakfast or afternoon snack.

October may be over, but I’m not slowing down on baking pumpkin treats until Thanksgiving.

Earlier this week I shared my Streusel Topped Pumpkin Bread and today I’m bringing you another pumpkin bread variation: Pumpkin Banana Bread.

I love quick breads for holiday breakfasts. Bake a loaf or two of this pumpkin banana bread a day or two before Thanksgiving, then make it with some fruit, yogurt, and coffee and let everyone help themselves.

It’s delicious, saves you the work of making breakfast when you’re busy making a big dinner, and everyone will love it.

PUMPKIN BANANA BREAD: THE BEST OF BOTH WORLDS

Anyone who knows me knows that my family is obsessed with my pumpkin bread recipe. But they also know that we’re obsessed with banana bread, too.

So it really makes sense to combine them for the best of both worlds, right??

All recipes here on MBA are tested multiple times, but I tested this recipe a few more times because I wanted to get it Right. That means I wanted you to enjoy the earthy taste of pumpkin and the sweet fruitiness of banana in every bite.

After a bit of tweaking, I was able to get it exactly where I wanted it. You can taste both pumpkin and banana, accented with just the right amount of warm spices.

A sprinkling of coarse sugar gives the loaf a crunchy topping – it’s practically the icing on the cake.

HOW TO MAKE PUMPKIN BANANA BREAD

The dough for this pumpkin banana bread is quickly prepared with a mixer or by hand. Settle in with a good book while it bakes and enjoy the way it makes your home smell absolutely delicious!

Ingredients you will need

To prepare this pumpkin banana bread you will need:

• 3 overripe bananas, peeled and mashed (about 1 1/2 cups)
• 1 cup pure pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• Coarse sugar for garnish, optional

Be sure to purchase pure pumpkin puree for this recipe instead of pumpkin pie filling. You’ll have enough pumpkin left in the can to make a batch of snickerdoodles or pumpkin scones.

When measuring the dry ingredients, make sure you know how to measure out the flour correctly, so this bread turns out perfect every time.

My favorite raw sugar for topping recipes like this and zucchini muffins is the sugar in Turbinado raw brown sugar.

Preparing this recipe

This recipe makes one 9×5-inch loaf of pumpkin banana bread, so grease and flour your favorite 9×5-inch loaf pan.

You can also spray the pan with non-stick spray and line it with baking paper if you don’t want to grease and flour the pan.

Using a mixer or by hand, combine the mashed bananas, pumpkin, sugar, oil, eggs, and vanilla until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Slowly add the dry ingredients to the pumpkin and banana mixture, stirring until well combined.

Pour the mixture into the previously prepared mold and sprinkle the surface evenly with coarse sugar, then bake for about 70 minutes. The bread will be ready when a toothpick inserted into the center comes out clean.

I like to let the bread cool in the pan for about 20 minutes before turning it onto a wire rack to finish cooling.

TIPS FOR STORAGE AND FREEZING

Store this tightly wrapped pumpkin banana bread at room temperature for up to 3 days or in the refrigerator for up to 5 days.

You can also freeze bread. Wrap the entire loaf in a layer of plastic wrap followed by heavy-duty aluminum foil, or wrap individual slices in plastic wrap and place in a zip-top freezer bag. Freeze for up to 3 months.

Allow the entire loaf to thaw at room temperature for a couple of hours. Unwrap and microwave individual slices for 30-60 seconds to thaw and reheat.

Frequent questions

What’s the easiest way to mash bananas?

Many people like to simply use a fork to mash bananas. A blender or potato masher works great too.

If you have mobility issues that make this method difficult, feel free to use a food processor to break them down. You can also use a potato masher to quickly mash several bananas.

Can I use fresh pumpkin puree instead of canned pumpkin puree?

YES! You can use it Homemade pumpkin puree instead of canned, if you prefer.

Keep in mind that canned pumpkin is often a blend of pumpkins that fall into the squash family, so the color of canned pumpkin puree is typically much more orange than sweetened pumpkin puree. The flavor will be the same, but the color of the bread may be a little lighter if you use fresh pumpkin puree.

Can I use pumpkin pie filling in this recipe?

No. Canned pumpkin pie filling contains extra ingredients like sugar and eggs that will ruin the ratio of the other ingredients in this recipe. Be sure to look for pure pumpkin puree instead.

Can I substitute vegetable oil in this pumpkin banana bread recipe?

If you don’t like cooking with vegetable oil, you can use any other neutral oil you prefer, such as avocado oil.

You can also replace the oil with an equal amount of unsweetened applesauce.

Can I turn the recipe into muffins?

Safe! If you don’t want to make a loaf of pumpkin banana bread, you can always divide the dough into regular muffin liners. One loaf of quick bread is usually equivalent to about 18 standard-sized muffins, which typically bake for about 18 to 22 minutes.