Pumpkin Banana Bread

Pumpkin Banana Bread – Tender and moist Pumpkin Banana Bread is the coziest recipe combination for fall baking!

Pumpkin Banana Bread

The first thing you need to know is this Pumpkin Banana Bread smells amazing while it’s baking! If you need an easy, cozy recipe that makes your kitchen smell like fall, this is the one to try. You need two large overripe bananas and one cup of pumpkin to make this rich and tasty quick bread. I used a combination of cinnamon and pumpkin pie spice to maximize the warm spices alongside the pumpkin and banana, and finished it with an optional sprinkle of turbinado sugar for a crispy, shiny crust.

Ingredients for Pumpkin Banana Bread

• Banana – two large overripe bananas, about 1 cup of mashed banana
• Pumpkin – canned, 100% Pure Pumpkin
• Brown Sugar – Light Brown Sugar
• Vegetable Oil
• Eggs
• Vanilla Extract
• All-Purpose Flour
• Cinnamon
• Pumpkin Pie Spice
• Baking Soda
• Baking Powder
• Kosher Salt
• Turbinado Sugar – optional, adds a touch of crispiness and sweetness to the top

How to Make Pumpkin Banana Bread

1. In the bowl of a stand mixer, combine pumpkin, banana, brown sugar, vegetable oil, eggs, and vanilla extract.
2. Combine dry ingredients in a medium-sized mixing bowl and to wet ingredients. Don’t overmix.
3. Transfer batter to loaf pan. Top with turbinado sugar, if using, and bake.

Recipe Tips

1. You can use the stand mixer to mash the banana. Just drop the peeled bananas into the bowl and let it run for a few minutes until mashed. Make sure to measure the mashed banana to make sure you have about a cup.
2. I use my stand mixer for this recipe, but it can be mixed by hand or with a hand mixer. Whatever methods you use, only mix until combined to ensure the bread is tender. A lumpy batter is fine.
3. I’ve switched to using a folded loaf pan, versus a molded loaf pan, and I love the results. It makes a nicer shape and forces the top of the loaf to rise a little higher.
4. The longer you can let the pumpkin banana bread cool, the easier it is to slice. But warm fresh pumpkin banana bread is hard to resist!

How to Store and Freeze Pumpkin Banana Bread

• Let cool completely and store at room temperature tightly wrapped in plastic wrap for up to three days.
• Stores best unsliced.
• Can be frozen for up to three months.
• To freeze, wrap tightly with plastic wrap and place in a freezer-safe Ziploc baggie for best protection.
• Let thaw still wrapped in plastic to retain moisture.

More Pumpkin Bread Recipes to Try

• Brown Butter Chocolate Chip Pumpkin Bread
• Grandma’s Old-Fashioned Pumpkin Bread
• Pumpkin Cream Cheese Bread
• Slow Cooker Pumpkin Bread