Pumpkin Banana Bread Recipe: Quick & Irresistibly Easy
This moist and flavorful Pumpkin Banana Bread combines the best of pumpkin spice and ripe bananas to create a perfect sweet treat for any occasion!
Equipment
- Large Mixing Bowl
- Whisk
- Spatula
- Loaf pan
- Parchment paper
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 ripe bananas mashed
- 2 large eggs at room temperature
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg optional
- 1/4 tsp ground cloves optional
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly.
- In a large mixing bowl, whisk together the pumpkin puree, mashed bananas, eggs, sugar, vegetable oil, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
- Fold in the chopped walnuts or pecans, if desired.
- Pour the batter evenly into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Notes
For an extra touch, drizzle the cooled bread with a cinnamon glaze or serve with a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.