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    Home Ā» Recipes Ā» Bread

    The Best Pumpkin Banana Bread

    Published: Aug 18, 2022 Ā· Modified: Oct 14, 2024 by Katelyn Theofanis Ā· This post may contain affiliate links Ā· This blog generates income via ads Ā· #sponsoredpost Ā· Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A stack of pumpkin bread slices.

    Two of the most infamous quick bread recipes are pumpkin bread and banana bread. This recipe combines the best of both worlds. 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 an 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 and these Pumpkin Banana Muffins too.

    Jump to:
    • Why you will love this quick bread
    • Can you put pumpkin puree in banana bread?
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • What to Serve with Pumpkin Banana Bread
    • Other Banana Faves
    • Suggested Equipment
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • šŸ“– Recipe
    • šŸ’¬ Comments

    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 an extra moist and flavorful bread, not to mention the bread's gorgeous golden orange color.

    Ingredients

    The ingredients you need for this recipe.
    • 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.

    Caramelized bananas in a skillet.
    Cook the banana slices in brown sugar and butter.
    The liquid ingredients in a measuring cup.
    Mix the liquid ingredients.

    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.

    The dry ingredients in a bowl with a whisk.
    Whisk the dry ingredients together.
    Banana mixture with pumpkin and liquid ingredients added.
    Add the pumpkin puree and liquid ingredients to the banana mixture.

    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.

    Pumpkin banana bread batter in a large bowl with a spatula.
    Form the batter.
    Unbaked bread in a loaf pan.
    Transfer the batter to the prepared loaf pan.

    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 (ā…› 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
    A close-up of pumpkin banana bread slices.

    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.

    Slices of pumpkin banana bread.

    Expert Tips

    1. 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.
    2. Do not over-mix. Quickbreads require very little mixing. Mix this bread by hand to avoid tough, dense bread.
    3. Use room temperature eggs. When eggs are warmed to room temperature they are easier to incorporate into the batter evenly and effectively.
    4. 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

    Why is my pumpkin bread too moist?

    You have more than likely measured too little flour. There is not enough flour to absorb the moisture coming from the pumpkin and bananas.

    Why is my pumpkin bread so dry?

    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.

    How can I tell if my pumpkin banana bread is done?

    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. 

    šŸ“– Recipe

    Slices of pumpkin banana bread.

    Pumpkin Banana Bread

    Katelyn Theofanis
    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.
    4.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Bread, Breakfast
    Cuisine American
    Servings 10 slices
    Calories 274 kcal

    Equipment

    • Mixing Bowls
    • Large Skillet
    • Large Whisk
    • 9-by-5-by-3-inch Loaf Pan

    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.Ā 
    • 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.Ā 

    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

    Calories: 274kcalCarbohydrates: 44gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 48mgSodium: 252mgPotassium: 219mgFiber: 2gSugar: 20gVitamin A: 4008IUVitamin C: 3mgCalcium: 49mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you toĀ create fast and easy meals as sophisticated as any restaurant meal.

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