In need of a sweet treat? Look no further than this deliciously simple recipe that will have you instantly feeling the Fall vibes no matter what the weather’s like outside!
Generally, I am not one for sweet treats and usually go for the salty snacks at family get togethers. That said, I am a lover of all things pumpkin and a sucker for banana bread. Put the two together and you’ve got an ultimate combo of Pumpkin Banana Bread that I can easily devour, by myself, if I am not careful. This one has surely become a family favorite and my daughter, who is a really picky eater, LOVES it!
What You’ll Need
Tools: 8 1/2 x 4 1/2-in. loaf pan, mixing bowls, measuring cups & spoons, mixing contraption.
Ingredients: flour, baking soda, salt, cinnamon, ginger, cloves, all-spice, sugar, vegetable or canola oil, eggs, milk, vanilla extract, over-ripe bananas, pumpkin puree (not pumpkin pie filling).
Don’t have over-ripe bananas on hand? Meggan, at Cullinary Hill, ripens bananas in 15 minutes!
How To Make Pumpkin Banana Bread
The best thing about this recipe is that you can make it with, or without, a mixer. Before January 2022, I hand-whisked it and the flavor wasn’t changed by switching to my stand mixer. What’s even better? You can put your own spin on the pumpkin spice, add extra fixings and make it your own.
After preheating the oven, I start by combining my flour, baking soda & salt in my stand mixer bowl then mix in the sugar, oil & egg. In a separate bowl, I smush my bananas and stir in the pumpkin puree, pumpkin spices, milk & vanilla. Next, I add this mixture in with the rest of my ingredients and mix/whisk until smooth. Lastly, I grease my pan with non-stick spray, transfer everything over & bake away!
Extra Fixings To Add
ABSOLUTELY!
- My husband personally doesn’t enjoy nuts so we exclude them but I can see this bread being superb with walnuts or pecans.
- This recipe calls for white flour but you can easily substitute Gluten-Free 1:1 Baking Flour if needed.
- Add 1/2 cup of chocolate chips for some extra-gooey deliciousness.
Traditional Banana Bread: If you remove the pumpkin, cinnamon, ginger, cloves & all-spice, then add one overripe banana, you’ll have a traditional banana bread recipe for any time of the year.
Hygge Your House This Fall: make pumpkin banana bread, bundle up and get ready for the cozy season!
How To Store Pumpkin Banana Bread
The circulation of the air in the fridge is sure to dry your bread out quickly which is the last thing you want. To preserve its moistness, let your bread cool completely then, wrap it in saran wrap or store it in an airtight container. This should keep for around 4 days on the counter.
Not planning to completely devour this treat in a few days? You can freeze your leftovers for a later date! Wrap full or half loaves tightly in tin foil and then place them in a Ziplock bag and plop them in the freezer. Frozen pumpkin banana bread can last for up to 4 months before you risk freezer-burn. When ready, take it out of the Ziplock bag and thaw it, in its foil, on the counter for a few hours. Can’t wait that long? I understand! Leave your bread, again in its foil, and pop it in the oven, at 350, for 40-50mins. Then enjoy with some butter slathered on top for your patience!
Pumpkin Banana Bread
Ingredients
- 2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/8 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 2 tbs milk
- 1/2 tsp vanilla extract
- 2 extra ripe bananas
- 3/4 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/8 tsp all-spice
Instructions
- Preheat Oven to 350 degrees
- Mix flour, baking soda & salt together in mixing bowl or stand mixer.
- Add in sugar, oil, and egg and stir together.
- In a separate bowl, smush overripe bananas until mostly smooth. Some clumps are ok.
- To this bowl, mix in pumpkin puree, cinnamon, ginger, cloves, all-spice, milk & vanilla extract.
- Combine the mixture with the first bowl and mix until smooth. There should be no clumps of powder.
- Grease loaf pan with non-stick spray.
- Bake for 50-70mins or until a toothpick comes out clear.
- Remove from oven and let cool, in the pan, for 10 mins before serving.
Notes
I hope you enjoy this recipe as much as my family and I do. Let me know what you think and what variations you might try and I’ll give them a shot too!
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