Banana Pumpkin Bread
Banana Pumpkin Bread combines two fall favorites in one moist, tender loaf. Ripe bananas bring natural sweetness while pumpkin puree adds rich, spiced warmth with cinnamon and nutmeg. This beginner-friendly recipe uses simple pantry staples and comes together in one bowl for wet ingredients and one for dry, making it perfect for lazy weekend mornings, cozy afternoons with coffee, or family gatherings.
Equipment
- Mixing bowls one medium and two large
- Whisk
- Spatula
- Loaf pan 9x5 inches
- Parchment paper
- Wire cooling rack
- Measuring cups
- Measuring spoons
- Masher or fork for mashing bananas
Ingredients
- 1 cup mashed ripe bananas about 2 to 3 medium bananas, with plenty of brown spots
- 1 cup pumpkin puree 100% pure pumpkin, not pumpkin pie filling
- 2 cups all-purpose flour spooned into measuring cup and leveled off
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon Saigon cinnamon recommended for bolder flavor
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil can substitute melted coconut oil
- 1 cup granulated sugar can reduce to ¾ cup for less sweet loaf
- 2 organic eggs
- butter for serving, optional
- vanilla ice cream for serving, optional
- cream cheese for serving, optional
- ½ cup chocolate chips optional variation
- ½ cup chopped walnuts or pecans optional variation
- ¼ teaspoon ground cloves optional variation for extra spice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan with vegetable oil or line with parchment paper, leaving overhang on long sides. Place oven rack in center position.
- In a medium bowl, mash 1 cup of ripe bananas (about 2-3 medium) with a masher or fork until smooth with minimal lumps.
- In a large bowl, whisk together mashed bananas, pumpkin puree, vegetable oil, sugar, and eggs until smooth and creamy.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg for about 30 seconds until evenly distributed.
- Slowly add dry ingredients to wet ingredients, stirring gently with a spatula just until no flour streaks remain. Do not overmix.
- Pour batter into prepared loaf pan, smooth the top with a spatula, and tap gently on counter to release air bubbles.
- Bake for 60-70 minutes, checking at 60 minutes with a toothpick inserted in center. Cover loosely with foil if top browns too quickly during last 10-15 minutes.
- Cool in pan for 10-15 minutes, then lift out using parchment overhang or run knife around edges. Transfer to wire rack and cool completely before slicing.
Notes
- Use very ripe bananas with plenty of brown spots for maximum sweetness and flavor.
- Do not overmix the batter to keep the bread light and tender.
- Check the pumpkin puree label and use 100% pure pumpkin, not pumpkin pie filling.
- Measure all-purpose flour by spooning it into the measuring cup and leveling it off, or weigh on a digital scale for accuracy.
- Let the bread cool completely before slicing for the best texture and clean cuts.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
- Reheat slices in the microwave for 15-20 seconds or in a toaster oven for a warm, fresh taste.
- For gluten-free version, swap all-purpose flour for a 1:1 gluten-free flour blend and check that baking soda is gluten-free.
- To make muffins instead of a loaf, pour batter into greased or lined muffin tin and bake at 350°F for 20-25 minutes.
Nutrition
Serving: 1SliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 6mg
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