This Pumpkin Banana Bread is a cozy treat that brings together the warm flavors of pumpkin and ripe bananas. The result is a soft, moist bread that’s perfect for fall!
Honestly, it smells amazing while baking! I can’t resist having a slice (or two) with my morning coffee. It’s like a hug in every bite. 😊
What I love most is how easy it is to whip up—just mix, pour, and bake! It makes my kitchen feel so warm and inviting. Perfect for sharing with friends and family!
Key Ingredients & Substitutions
Mashed Bananas: Ripe bananas are perfect for this recipe as they are sweeter and easier to mash. If you don’t have ripe ones, you can bake them in the oven for about 15 minutes at 300°F to speed up the ripening process.
Pumpkin Puree: Canned pumpkin puree works best, but you can substitute it with homemade puree. Just be sure to strain it well to remove excess moisture.
Vegetable Oil or Butter: I usually go for vegetable oil for a lighter texture, but melted butter adds a richer flavor. If you’re looking for a healthier option, try using applesauce instead.
Flour: All-purpose flour is standard, but you can use whole wheat flour for added fiber. Just know it may make the bread denser.
Sweeteners: If you’re cutting back on sugar, you can reduce the granulated sugar to 1/2 cup and use a natural sweetener like honey or maple syrup in moderation.
How Do You Get the Right Texture in Your Pumpkin Banana Bread?
Achieving the perfect texture is key for this bread. Mixing should be gentle and brief. Here’s how to ensure it turns out just right:
- Don’t overmix once you combine wet and dry ingredients. This can lead to a dense bread.
- Use a fork or potato masher for the bananas. The less they’re handled, the better!
- Make sure your ingredients are at room temperature. This gets them blending well!
And remember to let the bread cool in the pan before slicing—it helps enhance that soft, moist texture. You’ll love the results!
How to Make Pumpkin Banana Bread
Ingredients You’ll Need:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chopped nuts or chocolate chips
- Pumpkin seeds (pepitas) for topping
How Much Time Will You Need?
This delightful Pumpkin Banana Bread takes about 20 minutes to prepare and 55-65 minutes to bake, plus about 10 minutes of cooling time. In total, you’re looking at around 1 hour and 30 minutes to enjoy a warm slice of this tasty treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it with a little oil or butter, or line it with parchment paper to make removing the bread easier later on.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, pumpkin puree, oil (or melted butter), granulated sugar, brown sugar, eggs, and vanilla extract. Whisk everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps to evenly distribute the leavening agents and spices.
4. Combine Wet and Dry Ingredients:
Now, gently fold the dry ingredients into the wet mixture. Mix just until combined—be careful not to overmix! Lumpy is okay; it’ll make your bread soft and fluffy!
5. Add Optional Ingredients:
If you want, fold in the chopped nuts or chocolate chips for an extra special touch. They can add a nice crunch or sweetness!
6. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even bake. Don’t forget to sprinkle some pumpkin seeds on top if you like for a little crunch and decoration.
7. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
8. Cooling Time:
Once done, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy:
Slice the bread once it’s cool. Enjoy it plain or spread a little butter on it for extra flavor. Every bite is a delicious blend of pumpkin and banana goodness!
Can I Use Frozen Bananas for This Recipe?
Absolutely! If you have frozen bananas, just thaw them in the fridge or at room temperature until soft. Drain any excess liquid before mashing to ensure the right consistency!
How to Store Leftovers?
Store any leftover Pumpkin Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw and enjoy when you’re ready!
Can I Substitute the Eggs?
Yes! If you’re looking for an egg-free option, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute for each egg. This will keep your bread moist!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with apple sauce or even mashed sweet potato for a similar texture and sweetness. Just be sure to adjust the spices to your taste!
