Description
Pumpkin banana bread cravings hit hardest when the weather cools down, don’t they? Easy, full of flavor, and ridiculously perfect with coffee. If you’ve got a sweet tooth (and who doesn’t this time of year), you’re going to keep coming back for another slice.
Ingredients
Scale
- 2 ripe bananas (spotty ones are best)
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 2 large eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter or oil
- 1 and 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of cloves (optional)
- 1/2 tsp salt
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the bananas and stir in the pumpkin puree.
- Add in the eggs, sugars, and melted butter or oil. Mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually mix the dry ingredients into the wet mixture—don’t overmix!
- Fold in any optional add-ins like chocolate chips or nuts.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 50–60 minutes, checking for doneness with a toothpick.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store wrapped at room temp for up to 3 days, or freeze individual slices for quick breakfasts. Don’t forget to use super ripe bananas for the best flavor!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin banana bread, fall baking, cozy loaf, easy banana bread