What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!
Ingredients in pumpkin banana bread
This pumpkin banana bread recipe was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Why not mash up the fall classic with banana bread? Here are the basic ingredients you’ll need:
Very ripe bananas Pumpkin puree (not pie filling) Neutral oil: grapeseed or organic vegetable Light brown sugar Eggs Vanilla Pumpkin pie spice Baking soda and salt All purpose and whole wheat flour
Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.
Pumpkin pie spice: use purchased or homemade
When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:
2 tablespoons cinnamon 2 teaspoons ground ginger 2 teaspoons ground allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg
Variations and add-ins
There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:
Dark chocolate chips Chopped walnuts Chopped pecans Pumpkin seeds Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake. Maple glaze: Go to this Pumpkin Bread Glaze recipe.
Storage info for pumpkin banana bread
This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:
Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil. Refrigerated: The bread lasts 10 days in the refrigerator. Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
More pumpkin recipes
There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:
Bake up Pumpkin Cookies, Pumpkin Oatmeal Cookies, Pumpkin Cake, Pumpkin Bread Pudding or other Pumpkin Desserts Make a pan of famous Pumpkin Bread Start the day with Pumpkin Baked Oatmeal, Pumpkin Pancakes or Pumpkin Waffles Try Pumpkin Cream Cheese Muffins or Pumpkin Muffins Go savory with Pumpkin Pasta, Pumpkin Chili or Easy Pumpkin Soup Drink Pumpkin Spice Coffee or a Pumpkin Spice Latte Blend up a Pumpkin Smoothie or Easy Pumpkin Hummus End your meal with Mini Pumpkin Pies or Incredible Vegan Pumpkin Pie Add booze with a Pumpkin Martini or Pumpkin Old Fashioned
This pumpkin banana bread recipe is…
Vegetarian. 5 from 3 reviews
