Pumpkin Banana Bread
This moist pumpkin banana bread combines the sweetness of ripe bananas with the warm spice of pumpkin puree, making it the perfect fall comfort treat. Soft, tender, and flavorful, it’s ideal for breakfast, snacking, or sharing with friends and family.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a large bowl whisk together the oil, sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in the mashed bananas and pumpkin puree.
- Gently fold the dry mixture into the wet ingredients using a spatula or wooden spoon.
- Stir in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top feels firm.
Notes
- If you don’t have pumpkin pie spice, substitute with 1½ teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon nutmeg.
- Use a 9×5-inch loaf pan to avoid overflow; smaller pans may require longer bake times.
- Tent foil over the loaf if the top browns too quickly.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Make mini loaves (25–30 minutes bake time) or muffins (18–20 minutes bake time) as an alternative.
Find it online: https://www.cookwithbenchi.com/pumpkin-banana-bread/