Moist, melt-in-your-mouth tender Pumpkin Banana Bread is easy to make and utterly scrumptious. This is the best ever recipe thanks to brown sugar caramelized bananas. This simple fall bread is perfect for breakfast with a cup of coffee.
Two of the most infamous quick bread are pumpkin bread and banana bread. This recipe brings the best of both worlds together in one. The resulting bread is crazy moist, tender, and downright DELICIOUS.
Like in my Coconut Banana Bread with Chocolate Chips, the bananas are cooked in butter and brown sugar. The caramelized bananas are then mixed in with the rest of the ingredients. The result is amped-up banana flavor and added sweetness.
Enjoy a slice of this bread in the morning with coffee or any time of the day. It is perfectly sweet and spiced thanks to ripe bananas, brown sugar, and pumpkin pie spice. This is the best ever pumpkin and banana bread! If you love pumpkin bread, then you will also love these cute Mini Pumpkin Bread Loaves.
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Why you will love this quick bread
- Two of the greatest quick bread are molded into one, which means moist, fluffy, and flavorful bread.
- It's made with common pantry ingredients and it is a great way to use up ripened bananas.
- This recipe is easy to make and requires very little mixing.
Can you put pumpkin puree in banana bread?
Oh yes, you can put pumpkin puree in banana bread! The combination of pumpkin and ripe bananas results in one extra moist and flavorful bread. Not to mention, the bread's gorgeous golden orange color.
Ingredients
- Bananas (ripe)
- Pumpkin Puree (not pumpkin pie filling)
- Unsalted Butter
- Light Brown Sugar (packed)
- Milk
- Avocado Oil
- Eggs (room temperature)
- Vanilla Extract
- All-Purpose Flour
- Pumpkin Pie Spice
- Baking Soda
- Salt
See the recipe card for ingredient quantities.
Instructions
STEP 1 - Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan and set it aside.
STEP 2 - In a large skillet, melt the butter and sugar. Add the banana slices and cook until the bananas are softened in texture and caramelized. Remove the pan from the heat and allow it to cool slightly. Transfer the banana mixture to a large bowl and whisk until the mixture is smooth and no longer hot.
STEP 3 - In a small bowl or liquid measuring cup, whisk together the milk, oil, vanilla, and eggs.
STEP 4 - In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
STEP 5 - Add the liquid ingredients and pumpkin puree to the cooled banana mixture. Stir to combine.
STEP 6 - Next, fold in the dry ingredients, mixing just until combined.
STEP 7 - Transfer the batter to the prepared pan. Bake the bread for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Substitutions
- Light Brown Sugar - Dark Brown Sugar, Granulated Sugar
- Avocado Oil - Canola Oil, Coconut Oil, Melted Butter
- Pumpkin Pie Spice - Ground Cinnamon (1 tsp), Ground Ginger (¼ tsp), Ground Nutmeg (¼ tsp), Ground Cloves (⅛ tsp)
Variations
- Additions: Add nuts, ½ cup of chopped pecans, or chopped walnuts for crunch. Mix in ½ cup to 1 cup of semi-sweet chocolate chips, chocolate chunks, or white chocolate chips.
You will love this coconut chocolate chip variation of this recipe.
What to Serve with Pumpkin Banana Bread
This moist, fluffy bread loaf is delicious on its own but also equally as delicious with yummy toppings. Slather a slice in softened cream cheese, pumpkin butter, or Honey Butter. Drizzle with homemade Mixed Berry Compote. For extra indulgence, top with freshly whipped Chantilly Cream.
Other Banana Faves
- Banana Blueberry Oatmeal Muffins
- Banana Walnut Protein Muffins
- Banana Cake with Peanut Butter Frosting
- Banana Bread Baked Oatmeal
- Individual Banana Pudding Cups
- Protein Banana Bread with Cinnamon Sugar Crust
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- USA Pan Bakeware Aluminized Steel Loaf Pan
Storage
Transfer cooled pumpkin banana bread slices to an airtight container or zip-top bag. Store at room temperature for up to 4 days or in the refrigerator for up to a week.
Can you freeze pumpkin banana bread? Yes! Wrap the cooled loaf in plastic wrap and then foil. Or transfer slices to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months.
Expert Tips
- Use ripe bananas. Banana bread is reliant on ripe bananas. As bananas ripen their starch turns into sugar. Ripened bananas are sweeter and softer. The softer texture is easier to incorporate into the batter, while the sugar aids in flavor.
- Do not over-mix. Quickbreads require very little mixing. Mix this bread by hand to avoid tough, dense bread.
- Use room temperature eggs. When eggs are warmed to room temperature they are easier to incorporate into the batter evenly and effectively.
- Cool the bread completely before slicing. For the cleanest slices and best texture, make sure that the bread is completely cooled before slicing. The bread will continue to cook after it has been removed from the oven.
Frequently Asked Questions
You have more than likely measured too little flour. There is not enough flour to absorb the moisture coming from the pumpkin and bananas.
It is likely that you over-mixed the batter. Like with muffins, quick bread requires very little mixing. In fact, over-mixing dries out the bread and results in a tough, dense texture. In addition, it is important that you measure the dry ingredients carefully and accurately.
The top of the bread will be golden brown and when a toothpick is inserted into the center of the loaf, it will come out clean.
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Pumpkin Banana Bread
Ingredients
- 3 tablespoon unsalted butter
- ¾ cup light brown sugar packed
- 2 ripe bananas sliced
- 3 tablespoon avocado oil or other neutral-flavored oil
- 2 large eggs room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree *not pumpkin pie filling
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350° F. Grease a 9x5-inch loaf pan and set it aside.
- In a large skillet, melt the butter and sugar. Add the banana slices and cook until the bananas are softened in texture and caramelized. Remove the pan from the heat and allow it to cool slightly. Transfer the banana mixture to a large bowl and whisk until the mixture is smooth and no longer hot.
- In a small bowl or liquid measuring cup, whisk together the milk, oil, vanilla, and eggs.
- Whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt in a separate bowl.
- Add the liquid ingredients and pumpkin puree to the cooled banana mixture. Stir to combine. Next, fold in the dry ingredients, mixing just until combined.
- Transfer the batter to the prepared pan. Bake the bread for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- STORE: Transfer cooled pumpkin banana bread slices to an airtight container or zip-top bag. Store at room temperature for up to 4 days or in the refrigerator for up to a week.
- FREEZE: Wrap the cooled loaf in plastic wrap and then foil. Or transfer slices to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months.
Nutrition
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