Two classic loaf breads get combined for this moist and tender Pumpkin Banana Bread. It has all the fall pumpkin spice flavor with an added sweetness from the ripe bananas and it’s super moist. Breakfast never tasted so good!
Growing up, banana bread wasn’t found in my house. We had other loaf cakes, like my mom’s easy orange cake, but never banana or pumpkin. It wasn’t until I visited the US that I had my first taste, and then I was hooked.
I was born with a sweet tooth, so it’s no surprise the sweet, tender and moist banana and pumpkin breads both appealed to me. Ever since then, both cakes have become a staple in my household. Whenever I have overripe bananas I make my favorite banana bread recipe and when fall finally arrives it’s pumpkin bread time.
It was only a matter of time before I combined these two recipes into one incredibly moist and flavorful bread. This recipe is perfect for when you can’t decide between pumpkin or banana bread, getting the best of both worlds. It’s sweet from the bananas, moist from the pumpkin, and mildly spiced with fall flavors (you can always add more or substitute the spices with 2 teaspoons of your favorite pumpkin pie spice blend).
Want to know my favorite thing about this pumpkin banana bread recipe? It’s an easy recipe that doesn’t require any special equipment or long waiting. If there’s one thing to make before we get to winter, this banana bread is at the top of my list.
How to Make Pumpkin Banana Bread
First off, preheat your oven and grease your loaf pan. Doing this in advance means you can bake your cake right away once you’re done mixing the batter.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, spices, and salt. In a separate medium bowl, whisk the eggs, then add in the melted butter, mashed bananas, and pumpkin puree.
For the best pumpkin banana bread recipe I like to use melted butter, instead of oil or creamed butter, to add even more flavor and richness. Not only does it make the pumpkin spice banana bread extra tender, it also means you don’t have to use a mixer to cream the butter.
Pour the wet mixture into the dry and fold gently to combine. I recommend using a rubber spatula for this step, since it’s very important not to overmix your batter. This will result in a dense, rubbery cake and not a moist and tender one that melts in your mouth.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean. Cool for 15 minutes on a wire rack before removing from the pan and cooling completely.
This pumpkin and banana bread is my new favorite way to satisfy my fall cravings. It’s a tender and moist bread with a hint of sweet banana flavor and pumpkin spice. When you’re stocking up on pumpkin puree for Thanksgiving pumpkin pie, be sure to grab a few cans to make this pumpkin banana bread recipe.
Other loaf cakes:
- 1 cup (200g) granulated sugar
- 1 1/2 cups (200g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup (1 stick/115g) unsalted butter, melted and cooled
- 1 cup mashed bananas (from 2-3 bananas)
- 1 cup (230g) canned pumpkin puree
- Preheat oven to 350°F/180°C. Grease an 8½ x 4¼-inch or a 9×5-inch loaf pan.
- In a large bowl whisk together flour, sugar, baking soda, baking powder, spices, and salt. In another medium bowl whisk the eggs well, then whisk in melted butter, mashed bananas and pumpkin puree. Add the egg mixture into the flour mixture and fold, using a rubber spatula, just until combined.
Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 15 minutes on a wire rack, then turn it out from the pan and allow it cool completely.
Store bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Serve at room temperature.