This Pumpkin Banana Bread is a cozy treat that’s perfect for fall! It’s moist and packed with the sweet flavors of ripe bananas and warm spices. A lovely twist on classic banana bread!
Every bite feels like a hug in a loaf! I love to enjoy it warm with a bit of butter on top. Honestly, I can’t resist sneaking extra slices when no one’s watching! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can also use whole wheat flour for a heartier version. Just keep in mind that it may make the bread a bit denser.
Bananas: Ripe bananas are key for sweetness. If you don’t have bananas, you could substitute ½ cup of unsweetened applesauce for similar moisture and sweetness.
Pumpkin Puree: Canned pumpkin puree gives great flavor. Avoid pumpkin pie filling as it has added sugars and spices. You can also use homemade pumpkin puree if you prefer!
Spices: The spices really elevate this bread. If you don’t have one of them, consider using a premixed pumpkin pie spice instead – it usually contains a combination of cinnamon, nutmeg, and ginger.
Oil or Butter: I often use melted butter for flavor, but vegetable oil works just fine for moisture. Coconut oil is another great option for a slight coconut flavor!
How Do I Ensure My Pumpkin Banana Bread Turns Out Moist?
Making sure your bread stays moist is crucial for a delicious outcome! Here are some tips:
- Use very ripe bananas. The browner, the better! They add more moisture and natural sweetness.
- Don’t overmix the batter after adding dry ingredients. Overmixing can lead to dense bread.
- Check for doneness by inserting a toothpick. If it comes out with a few moist crumbs, you’re good! If it’s wet, it needs more time.
- Let the bread cool fully on a wire rack, which helps it retain its moisture.
Follow these tips, and you’ll have a wonderfully moist and flavorful pumpkin banana bread every time! Enjoy your baking adventure!
How to Make Pumpkin Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Toppings:
- Optional: ½ cup chopped nuts or pumpkin seeds for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, you’ll want to let it cool for about 10 minutes in the pan before transferring it to a wire rack. In total, you’re looking at roughly 1 hour and 30 minutes before you can enjoy a delicious slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is essential to ensure even baking and a perfect rise for your bread. Grab a 9×5-inch loaf pan and lightly grease it with cooking spray or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all those lovely spices: cinnamon, nutmeg, cloves, and ginger. This will help evenly distribute the leavening agents and spices throughout your bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, pumpkin puree, granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract. Stir everything together until it’s well mixed and you have a smooth concoction of goodness.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Gently fold everything together, being careful not to overmix—it’s okay if there are a few lumps! Overmixing can lead to a dense bread, and we want it to be light and fluffy.
5. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you’d like, you can sprinkle chopped nuts or pumpkin seeds on top for some extra crunch. They’ll add a nice texture and flavor contrast to your bread!
6. Bake the Bread:
Place the loaf pan in your preheated oven and bake for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs). If you notice the top is browning too quickly, you can tent a piece of foil over it.
7. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This is key for letting the steam escape, which helps keep the bread from becoming soggy.
8. Slice and Enjoy:
Once cool, slice your deliciously moist pumpkin banana bread and serve! It’s fantastic on its own, but feel free to slather on a bit of butter or drizzle with honey for those extra special moments.
This delightful loaf balances the essence of pumpkin and ripe banana, complemented by cozy spices—perfect for any time of year! Enjoy your baking experience and share it with friends and family!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until smooth. You’ll need about 1 cup of pureed pumpkin, which usually comes from a small sugar pumpkin.
How Do I Store Leftover Pumpkin Banana Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to eat!
Can I Replace All-Purpose Flour with Whole Wheat Flour?
Absolutely! You can substitute whole wheat flour for a healthier option. Keep in mind that it may result in a denser texture, so you might consider using a mix of whole wheat and all-purpose flour for a fluffier loaf.
What Can I Add for Extra Flavor or Texture?
You can mix in chocolate chips, dried cranberries, or walnuts for added flavor and texture. Just a half cup of any of these will enhance your pumpkin banana bread wonderfully!
