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Freshly baked pumpkin banana bread sliced on wooden cutting board showing nutty texture

Pumpkin Banana Bread Recipe


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  • Author: Jenny Raith
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf (10 slices) 1x

Description

This pumpkin banana bread is ultra-moist, warmly spiced, and packed with cozy fall flavor. It’s the perfect quick bread for using up overripe bananas and leftover pumpkin puree.


Ingredients

Scale

Wet Ingredients:

2 medium very ripe bananas, mashed

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs, room temperature

1/4 cup melted coconut oil or unsalted butter, cooled

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

Dry Ingredients:

1/2 cup brown sugar (light or dark)

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

Optional Ingredients:

1/2 cup chocolate chips

1/2 cup chopped walnuts or pecans


Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
  2. In a large bowl, mash bananas until mostly smooth.
  3. Stir in pumpkin puree until fully combined.
  4. Add eggs, oil, granulated sugar, brown sugar, and vanilla. Whisk until smooth.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  6. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
  7. Fold in chocolate chips and/or nuts, if using.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  10. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • If the top browns too quickly, loosely tent with foil during the last 15 minutes.
  • Bread tastes even better the next day once flavors fully develop.
  • Store at room temperature up to 4 days in an airtight container.
  • Refrigerate up to 7 days.
  • Freeze slices for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Category: Breakfast, Dessert, Fall Baking, Snack
  • Cuisine: American