Pumpkin Banana Bread
Print RecipeWith fall just around the corner, it’s time to bake something cozy like this Pumpkin Banana Bread. This moist, sweet loaf combines ripe bananas and pumpkin puree with warm spices that fill your kitchen with autumn vibes. It’s the perfect comfort food for curling up with a hot drink or sharing with friends, offering a deliciously simple way to savor the season.
Servings: 12 slices
equipment (affiliate links
- kitchen scale for best accuracy
- stand mixer with paddle attachment optional
- Fine mesh strainer if using canned squas
Ingredients
Dry Ingredients:
- 1 ¾ c. (220 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
- ¾ c. (65 g) granulated sugar
- ⅓ c. (65 g) light brown sugar packed
Wet Ingredients:
- 1 c. (240 g) pumpkin puree canned or fresh - see notes
- 2 (180 g) bananas overripe and mashed (about ¾ cup)
- ⅓ c. (75 g) salted butter melted
- 2 large eggs
- 1 tsp. vanilla extract
- ¼ c. (60 g) milk
Optional Add-Ins (up to 1 cup total):
- ½ c. (59 g) walnuts chopped (or pecans)
- ½ c. (90 g) semisweet chocolate chips or dark
Instructions
- Heat Oven: Preheat to 375°F (190°C). Grease an 8½ x 4½-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves (if using), granulated sugar, and brown sugar until combined.
- Prep the Puree: Strain fresh puree with a paper towel and a fine mesh strainer to remove excess canning liquid. Use 1 cup (240g) of strained puree. Canned pumpkin puree can be used directly from the can.
- Mix Wet Ingredients: In another bowl, combine puree, mashed bananas, melted butter, eggs, vanilla, and milk. Stir until smooth.
- Combine: Pour wet ingredients into dry and stir gently until just mixed. Avoid overmixing to keep the bread tender. Fold in optional add-ins like nuts or chocolate chips.
- Fill Pan: Pour batter into the loaf pan and run a knife down the center of the batter along the length.
- Bake: Bake at 375°F for 25 minutes for a domed top, then lower to 350°F for 40 more minutes. Test with a toothpick—it should come out clean or with a few crumbs. Tent with foil if browning too fast.
- Cool: Let the bread sit in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
- Serve: Slice and enjoy plain or with butter or cream cheese.
Notes
- Winter Squash vs. Pumpkin: Buttercup squash is the top substitute for pumpkin puree, offering a sweet, creamy, nutty flavor and vibrant orange color similar to pumpkin. Other options include kabocha (dense, chestnut-like), butternut (sweeter, caramel-like), delicata (milder, corn-like), Blue Hubbard (milder, paler), or acorn (less sweet, vegetal). For homemade puree, make sure you strain it to remove excess water. Use 1 cup (240g) strained puree.
- Bananas: Use very ripe bananas for maximum sweetness and moisture.
- Butter: Cool melted butter slightly before mixing to avoid cooking the eggs.
- Storage: Store in an airtight container for 3 days at room temp, 1 week in the fridge, or freeze slices for up to 3 months.
Serving: 1slice | Calories: 418kcal | Carbohydrates: 61g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 274mg | Potassium: 281mg | Fiber: 4g | Sugar: 29g | Vitamin A: 3302IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg
