This banana pumpkin bread is deliciously moist and perfect for breakfast. Enjoy it with jam, butter, or cream cheese. Plus, it’s low in fat!
Table of Contents
Tips for Perfect Banana Pumpkin Bread
- Don’t Overmix: To avoid a dense texture, gently combine the ingredients until mixed. A rubber spatula works best to minimize gluten development.
- Use Ripe Bananas: Slightly overripe bananas work well, as they’re sweeter and easier to mash into the batter.
- Measure Ingredients Accurately: Proper measurement is crucial for perfect consistency. If possible, use a kitchen scale for precise measurements, but level them correctly if using cups and spoons.
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 20 minutes | 45 minutes | 1 hour 5 minutes | 12 | 1 loaf (9×5-inch pan) |
Growing up, banana bread wasn’t a common treat in my home. We enjoyed other delicious loaf cakes like my mom’s simple orange cake. Still, banana and pumpkin breads were a mystery to me until I first tasted them while visiting the U.S. I was immediately drawn in by their sweet, moist flavors. That’s when the idea struck: why not create a bread that combines the best of both worlds? That’s how this banana pumpkin bread recipe came to life, quickly becoming a beloved fall dessert.
Given my love for sweets, it’s no surprise that banana and pumpkin bread have become my kitchen staples. Overripe bananas are always used in my go-to banana bread recipe, while pumpkin bread makes its grand entrance every fall. The next logical step was to combine the two into one irresistibly moist and flavorful loaf. This bread combines the sweet taste of bananas with pumpkin’s rich, spiced warmth, making it the perfect treat when you can’t decide between the two.
The best part about this banana pumpkin bread recipe is that it’s incredibly simple to make, requiring no special equipment and only a short prep time. It’s a perfect way to celebrate the fall season and get a head start on holiday baking.
This bread captures the essence of fall in every bite, offering a delightful mix of banana sweetness and pumpkin spice!
Can I Use Frozen Bananas?
Absolutely! Using frozen bananas is a great option, and I often do this in my recipes. To prepare them, simply let the frozen bananas thaw at room temperature. After they’ve softened, drain any excess liquid that may have gathered during the freezing process. Follow the recipe’s instructions when mashing the bananas, but be careful not to over-mash them. Leaving a few small chunks will add texture to your dish and help prevent the mixture from becoming overly runny.
Is It Possible to Make This as a Banana Bundt Cake?
If you’re considering making a banana Bundt cake, I recommend using my modified chocolate marble Bundt cake recipe. To keep a classic banana flavor, just skip the chocolate swirl. This adjustment will give you a delicious Bundt cake that highlights the bananas’ natural sweetness and flavor.
How to Freeze Banana Pumpkin Bread
To keep your banana bread fresh and delicious for longer, follow these simple steps:
Thawing: When ready to enjoy your banana bread, thaw it in the refrigerator or leave it at room temperature. I prefer freezing individual slices, which thaw much faster than a whole loaf.
- Let it Cool: Make sure the banana bread cools fully after baking.
2. Wrap it Up: Wrap the loaf (whole or sliced) in 2 to 3 layers of plastic wrap or aluminum foil to ensure it’s well-protected.
3.Seal and Store: To prevent freezer burn, place the wrapped bread inside a large freezer-safe bag or an airtight container.
4. Label and Freeze: Label the bag with the date before freezing and store it for up to 3 to 4 months.
5. Thawing: When ready to enjoy banana bread, thaw it in the refrigerator or leave it at room temperature. I prefer freezing individual slices, which thaw much faster than a whole loaf.
Ingredients for Banana Pumpkin Bread
- 2 ripe bananas, mashed
- 1 ⅓ cups pumpkin puree (canned)
- ½ cup honey
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup raisins (optional)
- ½ cup chopped walnuts (optional)
Directions
Step 1:
Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
Step 2:
Mix the mashed bananas, pumpkin puree, honey, sugar, oil, and eggs in a large mixing bowl. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Gradually add the dry ingredients to the banana mixture, stirring gently until well combined. Be careful not to overmix, as this helps maintain a tender texture in your baked goods. If you like, gently fold in the raisins and walnuts. Pour the batter into the greased loaf pan, spreading it evenly to ensure uniform baking.
Step 3:
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean, showing it’s fully baked. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Here’s the nutritional breakdown for Banana Pumpkin Bread:
| Nutrition Facts | Amount Per Serving |
|---|---|
| Calories | 328 |
| Total Fat | 11g |
| Total Carbohydrates | 56g |
| Protein | 5g |
*The Percent Daily Values are based on a standard 2,000-calorie diet. However, it’s important to note that individual daily values can vary significantly depending on personal calorie requirements, which are influenced by age, gender, activity level, and overall health.
Additionally, please be aware that nutritional information for all ingredients may not be completely available. For those with specific dietary needs or restrictions, it is always wise to consult with a healthcare professional or registered dietitian before proceeding with any recipes. This will help you make informed choices that align with your nutritional goals and health conditions.
conclusion
In summary, Banana Pumpkin Bread seamlessly blends two classic flavors: the natural sweetness of bananas and the cozy warmth of pumpkin and autumn spices.