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–+ servings

Pumpkin Banana Bread

This pumpkin banana bread is where the autumn flavors meet the classic banana bread! Perfectly moist and fluffy with natural sweetness from banana and the fall spices, this is your new favorite fall breakfast.
5 from 1 vote
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Course: Breakfast, Dessert
Keyword: Banana Bread, Pumpkin Banana Bread, Pumpkin Bread, Pumpkin Recipes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 9x5 loaf

Ingredients

  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 3/4 cup (165g) light brown sugar, lightly packed 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt 
  • 2 teaspoons ground cinnamon 
  • 1/4 teaspoon ground ginger 
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cloves
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) canola oil (or vegetable oil)
  • 1 cup (220g) mashed banana (2-3 bananas)
  • 1 cup (230g) canned pumpkin puree

Instructions

  • Preheat the oven 350°F/175°C. Grease and flour the 9x5 inch loaf pan, or you can grease and line the bottom and the sides with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • In a large bowl, mash the bananas until smooth and no more large chunks. Add the sugar and oil and whisk together until they’re well combined. Add in eggs, one at a time and whisk until it’s well combined. Add in the pumpkin puree and whisk until it's completely smooth.
  • Carefully add the wet mixture into the flour mixture and fold, using a rubber spatula.
  • Pour the batter into the prepared pan and bake for 55-60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs. The loaf should not be wobbly if you shake the pan. If it does wobble, allow it to bake for another 5-10 minutes.
  • Remove from the oven and let the bread cool for 15 minutes on a wire rack, then turn it out from the pan and allow it to cool completely.
  • The bread is best served at room temperature. Keep the bread in the fridge for up to 5 days and frozen for up to 2 months (thaw overnight in the fridge).

Notes

*Substitute the spices in the recipe with 2 teaspoons of your favorite pumpkin pie spice blend.
*This recipe can be made into 12 muffins. Line a muffin pan with muffin liners, then fill the muffins to the top and bake for 18-20 minutes.
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