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.
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.