Introduction:
Pumpkin Banana Bread combines the best of two comfort food classics—moist banana bread and warmly spiced pumpkin bread. This flavorful loaf is perfect for autumn baking, but it’s delicious enough to enjoy all year round. Whether served for breakfast, dessert, or a cozy snack, this bread is a delightful way to use up overripe bananas and canned pumpkin.
Ingredients:
Dry ingredients:
1 ¾ cups (220g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves (optional)
¼ tsp ground ginger (optional)
Wet ingredients:
2 ripe bananas, mashed
1 cup (240g) canned pumpkin puree
¾ cup (150g) brown sugar
2 large eggs
½ cup (120ml) vegetable oil or melted butter
1 tsp vanilla extract
Optional Add-ins:
½ cup chopped walnuts or pecans
½ cup chocolate chips
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix dry ingredients in a medium bowl: flour, baking soda, baking powder, salt, and spices.
Mix wet ingredients in a large bowl: mashed bananas, pumpkin puree, brown sugar, eggs, oil, and vanilla until smooth.
Combine wet and dry ingredients. Stir until just combined—do not overmix.
Fold in optional nuts or chocolate chips if using.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Description:
This Pumpkin Banana Bread is soft, moist, and full of rich fall flavors. The banana adds natural sweetness and moisture, while the pumpkin and spices give it a warm, earthy depth. The texture is tender with a beautiful golden-brown crust, perfect for slicing and enjoying with a cup of coffee or tea.
Tips:
Use very ripe bananas with lots of brown spots for the best flavor.
Don’t overmix the batter, or the bread can become dense.
Let it cool completely before slicing to avoid crumbling.
Store wrapped in foil or an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can freeze slices individually for up to 2 months.
Corrections (Common Mistakes to Avoid):
Too dry? You may have overbaked it. Check with a toothpick a few minutes early.
Too dense? Avoid overmixing the batter and measure flour correctly (spoon and level, don’t scoop).
Not rising? Ensure your baking soda/powder is fresh and properly measured.
Soggy center? Make sure it bakes long enough and avoid adding too much banana or pumpkin.
