Pumpkin Banana Bread (Two Fall Favorites in One Loaf)

What Makes This Recipe Work

Mashed ripe banana supplies natural sugar and moisture, while pumpkin keeps the loaf from tasting heavy on banana alone. Oil and a gentle mix keep the crumb soft, and a moderate 350°F oven lets the center cook through without drying the edges.

Ingredients for Pumpkin Banana Bread (Two Fall Favorites in One Loaf)

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp fine salt
• 1 cup (230 g) mashed ripe banana, about 2 to 3 medium
• 3/4 cup (170 g) pure pumpkin puree
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) neutral oil
• 1 tsp vanilla extract

How to Make Pumpkin Banana Bread (Two Fall Favorites in One Loaf)

1. Heat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment.
2. In a large bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. In another bowl, mash the banana smooth, then whisk in the pumpkin, granulated sugar, brown sugar, eggs, oil, and vanilla until well blended.
4. Pour the wet ingredients into the dry and fold just until the flour is incorporated; stop while the batter is still slightly lumpy.
5. Scrape the batter into the prepared pan and smooth the top.
6. Bake 55 to 65 minutes, until the top is set and a toothpick inserted in the center comes out with just a few moist crumbs.
7. If the top browns too quickly, tent foil loosely over the pan for the final 15 minutes. Cool in the pan 15 minutes, then turn out onto a rack to cool fully before slicing.

Tips for the Best Pumpkin Banana Bread (Two Fall Favorites in One Loaf)

• Use bananas with brown speckles for the sweetest, most flavorful loaf.
• Do not overmix once the flour goes in, or the bread turns out dense rather than tender.
• For the cleanest slices, let the loaf cool completely so the crumb sets.

Variations and Substitutions

• Spoon the batter into a lined muffin tin and bake 18 to 22 minutes for a banana pumpkin muffin option, similar to the Pumpkin Muffins.
• Add 1/2 cup chocolate chips or chopped walnuts for extra texture.
• For a related plain loaf, bake the Pumpkin Bread, or roll a spiced cake with the Pumpkin Roll.
• Make a lighter healthy banana pumpkin bread by swapping half the flour for whole wheat and cutting the sugar to 1/2 cup. This hybrid also works as a variation on classic banana bread.

How to Store and Reheat

• Store the cooled loaf airtight at room temperature up to 2 days, or refrigerate up to 5 days.
• Freeze the loaf or slices wrapped tightly up to 3 months; thaw at room temperature or warm slices briefly in a low oven.

Pumpkin Banana Bread (Two Fall Favorites in One Loaf) FAQ