Get ready to bake a truly delightful treat! This pumpkin banana bread recipe combines two beloved flavors into one moist, flavorful quick bread. It’s an irresistible blend of cozy pumpkin spice and sweet banana, making it perfect for any time of year. Best of all, this incredible bread is surprisingly easy to prepare, even for beginners.
Why You’ll Love This Pumpkin Banana Bread
This recipe delivers a taste and texture you’ll want to revisit again and again. It quickly became a family favorite in our home.
- It flawlessly combines favorite fall flavors with a classic comfort food.
- This recipe yields an incredibly moist and tender crumb every single time.
- You’ll appreciate the simple ingredients and straightforward baking process.
- It’s perfect for breakfast, a satisfying snack, or a delightful dessert.
- It provides a fantastic way to use up those ripe, forgotten bananas.
Ingredients
Gather these simple ingredients to create your moist and delicious pumpkin banana bread.
- Wet Ingredients: 3 very ripe bananas (mashed), ½ cup unsalted butter (softened), 3/4 cup granulated sugar, 2 large eggs, 1 cup pumpkin puree.
- Dry Ingredients: 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt.
- Flavorings: ½ tsp vanilla extract.
- Optional Mix-ins: 1 cup walnuts (lightly roasted and chopped), ½ cup raisins.
Notes & Substitutions
Pumpkin puree, rich in vitamins and fiber, offers several health benefits beyond its delicious flavor. For the pumpkin, always use canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. You can substitute the butter with an equal amount of vegetable oil for an even moister crumb. Feel free to use brown sugar or even a touch of honey instead of granulated sugar for different flavor profiles. While all-purpose flour works perfectly, you can experiment with whole wheat flour for a heartier texture. Don’t stop at walnuts and raisins; chocolate chips, pecans, or even a dash of shredded coconut are wonderful mix-in ideas!
Equipment
You won’t need any fancy gadgets for this straightforward recipe.
- One 9×5-inch loaf pan
- Two large mixing bowls
- A whisk or an electric mixer
- Measuring cups and spoons
- A rubber spatula
Instructions
Creating this delightful pumpkin banana bread is a breeze. Just follow these steps for a perfectly baked loaf every time.
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch bread loaf pan. Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop them and cool them to room temperature.
- Combine Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Mash Bananas and Add to Wet Mix: Mash your very ripe bananas with a fork until they have the consistency of chunky applesauce. Add the mashed bananas, eggs, and pumpkin puree to the creamed butter mixture. Mix well until everything is just blended. Stir in the vanilla extract.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents.
- Gently Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture. Mix gently with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough loaf.
- Fold in Optional Mix-ins: Gently fold in the cooled, chopped walnuts and raisins, if using. Distribute them evenly throughout the pumpkin banana bread batter.
- Pour into Pan: Pour the prepared batter into your greased and floured loaf pan. Spread it evenly.
- Bake the Bread: Bake at 350°F (175°C) for 55-60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the delicious pumpkin banana bread rest in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Pro Tips for Perfect Pumpkin Banana Bread
Achieving the best results with your pumpkin banana bread is simple with a few key tips. Always use very ripe, heavily spotted bananas for maximum sweetness and moisture. Measure your flour accurately; too much flour can lead to a dry loaf. To learn more about how gluten development affects quick breads, avoid overmixing the batter once wet and dry ingredients are combined, as this develops gluten and can make your bread tough. Ensure your butter is at room temperature so it creams smoothly with the sugar. Feel free to adjust the amount of cinnamon, nutmeg, or allspice to suit your personal taste. Always check the doneness with a toothpick inserted into the center. Finally, allow the bread to cool completely before slicing for clean cuts and optimal texture.
Serving, Storage & Variations
This versatile pumpkin banana bread is wonderful in many forms.
Serving Suggestions
- Enjoy a slice warm, spread with a dollop of soft butter or a sprinkle of flaky sea salt.
- For a decadent treat, serve it with a luscious cream cheese frosting.
- Pair a slice of this cozy bread with your morning coffee or a soothing cup of tea.
Storage Instructions
- Store leftover pumpkin banana bread tightly wrapped in plastic wrap at room temperature for up to 3 days.
- For longer freshness, refrigerate the bread for up to one week.
- You can also freeze individual slices or the whole loaf for up to 3 months. Wrap slices tightly in plastic wrap, then place them in an airtight freezer bag.
Variations
- Add chocolate chips (milk, dark, or white) or different nuts like pecans for extra texture.
- Create a simple streusel topping with flour, sugar, butter, and cinnamon before baking.
- Pour the batter into muffin tins for delicious pumpkin banana muffins; bake for 20-25 minutes.
- Experiment with gluten-free all-purpose flour blends if you have dietary restrictions.
Nutrition Information
This delightful pumpkin banana bread offers a comforting and flavorful experience. Enjoy it as a satisfying treat that balances taste and energy.
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrate Content | 45 g |
| Protein Content | 5 g |
| Fat Content | 18 g |
| Saturated Fat Content | 7 g |
| Cholesterol Content | 57 mg |
| Sodium Content | 243 mg |
| Fiber Content | 3 g |
| Sugar Content | 20 g |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
- Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can! You’ll need to roast and puree your fresh pumpkin, ensuring it’s strained of excess liquid to prevent a watery bread. - Q: What kind of bananas are best for this pumpkin banana bread?
A: Always use very ripe bananas with plenty of brown spots on the peel; they provide the most natural sweetness and moisture. - Q: Can I make pumpkin banana muffins instead of a loaf?
A: Absolutely! Fill muffin liners about two-thirds full and bake at 350°F (175°C) for approximately 20-25 minutes, or until a toothpick comes out clean. - Q: How do I ripen bananas quickly if mine aren’t ripe enough?
A: You can place them in a brown paper bag with an apple or bake them on a baking sheet at 300°F (150°C) for 15-30 minutes until soft and dark. - Q: Can I freeze this bread?
A: Yes, this pumpkin banana bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze for up to three months.
Conclusion
This pumpkin banana bread truly delivers an amazing blend of warm, spiced pumpkin and sweet, comforting banana. It’s a wonderfully easy recipe that promises a moist, flavorful loaf every single time. Whether you’re baking for a special occasion or just want a cozy treat, this bread is sure to become a beloved favorite in your home. Get ready to enjoy the ultimate quick bread that’s perfect for sharing with family and friends.
Delicious Pumpkin Banana Bread Recipe
Equipment
- Oven
- Bread loaf pan
- Skillet
- Mixing bowl
- Fork
- Whisk
- Toothpick
- Wire rack
Ingredients
Main Ingredients
- 3 very ripe bananas
- ½ cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins
Instructions
Preparation
- Preheat the oven to 350°F and prepare a 9.25x5.25x2.75 inch bread loaf pan by greasing and flouring it. Lightly roast walnuts in a skillet, then coarsely chop and cool them to room temperature.
Mixing
- In a mixing bowl, cream together 8 tablespoons of softened butter and 3/4 cup of granulated sugar.
- Mash the very ripe bananas with a fork until chunky, then add them to the batter along with the 2 large eggs, mixing until thoroughly blended.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt, then gradually add this dry mixture to the wet batter.
- Stir in 1/2 teaspoon of vanilla extract, the chopped walnuts, and the raisins, then pour the complete batter into the prepared loaf pan.
Baking
- Bake the banana bread at 350°F for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.