This pumpkin banana bread is a cozy treat that combines the best of both worlds! With pumpkin puree and ripe bananas, it’s moist, sweet, and packed with fall flavors.
Honestly, it makes my kitchen smell amazing! I love enjoying a slice with a warm cup of tea. Plus, it’s a great way to use up those overripe bananas sitting on the counter! 🍌🎃
Key Ingredients & Substitutions
Ripe Bananas: Make sure your bananas are good and ripe. The more brown spots, the sweeter they are! You could also use a banana puree if you have that handy.
Pumpkin Puree: Canned pumpkin is super convenient and works great. You can use homemade pumpkin puree if you have leftover pumpkin from baking, just ensure it’s smooth.
Granulated and Brown Sugar: This mix gives a nice depth of sweetness! If you want to cut back on sugar, you could use coconut sugar or maple syrup instead (adjust for consistency).
Oil or Butter: I prefer using melted butter for flavor, but vegetable oil will keep it extra moist. If you want a healthier option, consider applesauce as a substitute.
Spices: Cinnamon is a must for that warm flavor. Feel free to skip or adjust the ginger and cloves based on your taste. Pumpkin spice mix can also be a great shortcut.
How Do I Prevent Overmixing My Batter?
Overmixing can lead to a tough bread instead of a tender loaf. Here are a few pointers to keep in mind:
- Mix wet and dry ingredients separately to avoid lumps in your mixtures.
- Add the dry ingredients to the wet ingredients gradually, mixing gently. Stop as soon as you don’t see flour.
- Use a rubber spatula or wooden spoon for mixing instead of an electric mixer.
A few small lumps in the batter are totally okay! The bread will turn out delicious.
How to Make Delicious Pumpkin Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup mashed ripe bananas (about 2 to 3 bananas)
- 1/2 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 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)
- 1/4 teaspoon ground cloves (optional)
Time Needed:
This delicious Pumpkin Banana Bread will take about 15 minutes to prepare and 55–65 minutes to bake in the oven. You’ll want to allow it to cool for about 10 minutes before serving, making the total time roughly 1 hour and 30 minutes from start to finish. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5-inch loaf pan and grease it lightly or line it with parchment paper to make removing the bread easier later on.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the mashed bananas and pumpkin puree. Then, mix in the granulated sugar, brown sugar, and vegetable oil (or melted butter). Whisk everything together until it looks smooth and well combined.
3. Add the Eggs and Vanilla:
Beat the eggs slightly in a separate cup, then add them to the banana-pumpkin mixture one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract for that lovely aroma!
4. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional spices like ginger and cloves. This will help ensure everything is mixed evenly and there are no lumps.
5. Mix Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add the dry ingredients to your wet mixture. Stir gently with a spatula or wooden spoon until just combined. Remember, don’t overmix; a few lumps are totally fine!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly with the spatula. Place it in the oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cooling It Down:
Once baked, take the bread out of the oven and let it sit in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This will help keep the bottom from getting soggy!
8. Slice and Enjoy:
When your Pumpkin Banana Bread is cool, slice it up and serve with a pat of butter or your favorite spread. Each bite is filled with deliciousness!
Enjoy this moist, flavorful bread as a delightful snack or a wonderful breakfast treat! 🥰🍞
Can I Use Frozen Bananas in This Recipe?
Absolutely! Just make sure to thaw them completely before mashing. You can speed up the process by placing them in a sealed plastic bag and submerging them in warm water.
How Can I Make This Bread Gluten-Free?
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Check that your baking powder and other ingredients are also gluten-free to avoid any cross-contamination.
Can I Substitute the Pumpkin Puree?
Yes! If you’re out of pumpkin puree, you can use unsweetened applesauce for a similar texture. However, this will slightly change the flavor profile.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!