Description
This pumpkin banana bread combines two favorite quick bread recipes into one! It’s a soft and moist banana bread loaf filled with the cozy flavor and spice of my favorite homemade pumpkin bread. Perfect for fall!
Ingredients
- 1 cup mashed banana (2–3 medium bananas)
- ½ cup (118ml) vegetable oil
- 2 tablespoons (30g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 2 tablespoons (30ml) milk, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (220g) light brown sugar, packed
- 1 cup (244g) pumpkin puree
- 2 cup (240g) all-purpose flour, sifted
- 1 ½ teaspoons (6g) baking soda
- ½ teaspoon salt
- 3 teaspoons (7.5g) ground cinnamon
- 1 teaspoon (2.5g) pumpkin pie spice
Instructions
- Preheat the oven to 350°F: Generously grease a 9-inch loaf pan and set aside. Line the pan with parchment paper if desired.
- Peel and mash the bananas with a potato masher or fork. Combine the bananas with the oil, butter, eggs, milk, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated. Then incorporate the pumpkin puree.
- Combine the dry ingredients and add to the wet ingredients, beat just until it mostly combined. Stir the mixture with a spatula to finish incorporating the flour.
- Bake at 350°F for 65-70 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
- To Store: Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for 3-4 days. I actually think it’s better on the second day rather than when it’s warm.
- Freezer: To freeze cool the loaf completely and then double-wrap it in plastic wrap then a layer of aluminum foil. Store frozen for up to 3 months, and defrost it at room temperature for serving.
- Stir in chopped toasted pecans or walnuts for extra crunch.
- This recipe calls for pumpkin puree, make sure you’re using 100% pure canned pumpkin purée, not pumpkin pie filling.
- Use extra ripe bananas. The riper the bananas are, the better flavor your bread will have.
- Mash the bananas first and then measure. Measuring the bananas ensures consistency with my recipe. More and less changes the texture and bake time.
- Check the bread around 55 minutes and add time as needed. Check the bread with a toothpick or long knife in multiple places to ensure it’s evenly cooked.