Description
This Pumpkin Banana Bread recipe combines the rich flavors of pumpkin puree and ripe bananas with warm spices like pumpkin pie spice and cinnamon. Moist and perfectly spiced, this quick bread is ideal for breakfast, snack, or dessert during fall and winter months. The addition of chopped walnuts adds a delightful crunch, though they can be omitted for a nut-free version.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
Add-ins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan thoroughly to prevent sticking during baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined to ensure even distribution of leavening and spices.
- Mix wet ingredients: In a large bowl, whisk the vegetable oil, sugar, brown sugar, eggs, and vanilla extract together until the mixture is smooth and free of lumps.
- Add bananas and pumpkin: Stir the mashed bananas and canned pumpkin puree into the wet ingredient mixture until fully incorporated.
- Combine wet and dry: Carefully fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon, mixing gently to avoid overmixing. Then fold in the chopped walnuts if using.
- Bake the bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean and the top feels firm and set when lightly pressed. The loaf should be stable and not wobble when nudged.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness or spices that alter the flavor.
- Make sure bananas are very ripe for optimal sweetness and moisture.
- Check doneness with a toothpick after 50 minutes to avoid overbaking.
- Walnuts can be omitted or substituted with pecans or other nuts as preferred.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated up to 5 days.
- This bread freezes well; wrap tightly and freeze up to 3 months.
