Combine two favorite flavors to make a super moist loaf of homemade Banana Pumpkin Bread! Perfect for breakfast or a sweet snack!
A DELICIOUS FRESH BAKED SWEET BREAD
Banana Pumpkin Bread is an easy-to-make, delicious treat that will have you reaching for another slice! This recipe combines the sweet flavor of bananas with the ultimate taste of fall: pumpkin! The result is a moist bread that’s perfect for breakfast, snacking or dessert. Because banana and pumpkin naturally add moisture to bread, you won’t believe how soft and flavorful this bread is!
FREQUENTLY ASKED QUESTIONS:
Bananas are ripe when they are soft and have yellow or yellow-brown spots on the skin. In general, a ripe banana will have a sweet smell and taste, while an unripe one will be still firm and pretty much tasteless. To determine if a banana is ripe, look for discolored patches on the surface of the skin. If it has these patches, it is most likely fully ripened and ready to eat. Another way to check for ripeness without squeezing is to look at the stem of the banana; if it has turned brown then the banana is likely ripe.
If you like a bit of crunch, try adding some chopped pecans or walnuts to the batter, or even some chocolate chips. If you’d rather steer clear of nuts, try adding in some dried fruit like cranberries or chopped apricots.
If you don’t have honey, you can substitute with light brown sugar (same amount) or just more granulated sugar (same amount). I like light brown sugar because it has molasses in it which still keeps it sweet but not overly so.
Sure, it’ll just be regular ole pumpkin bread though, right? If you want a moist, yummy pumpkin bread recipe, try this one, it’s my favorite homemade pumpkin bread recipe.
You bet. You can use a simple powdered sugar milk glaze or go more decadent with a cream cheese frosting. It all works with this recipe.
This recipe will make two loaves. Enjoy one now and maybe give the other one to a friend or freeze for later!
Leftover bread should be covered or wrapped with plastic and kept at room temperature for up to 3-4 days. Any longer and it will dry out. Skip the fridge because that’ll dry it out faster.
If freezing, wrap tightly with plastic then place in a freezer safe Ziploc bag and remove excess air before freezing for up to 2 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – you could use self-rising flour, just remember not to add the baking powder and baking soda if you use self-rising flour. Also, be sure not to pack your measuring cup when measuring flour. It’s best not to measure from the flour bag. Pour it into a large bowl. Then scoop your measuring cup into the flour and do not pack it. Just wipe off the excess from the top with the flat end of a butter knife.
- pumpkin pie spice and ground cinnamon – use store-bought or make your own homemade pumpkin pie spice.
- baking powder and baking soda – please check the freshness of your baking powder and baking soda. Most baked goods don’t turn out because these items have expired or just aren’t active anymore. Especially if you are rarely baking, you may not notice.
- salt – just regular table salt is fine here.
- ripe bananas – you’ll need about 4 medium sized bananas which comes out to about about 2 cups mashed. It’s important your bananas are ripe with brown spots or they won’t be as sweet.
- pure pumpkin puree – sometimes on the can it will just say “pure pumpkin” instead of pumpkin puree. You do not want pumpkin pie filling so be careful as they are usually next to each other on the shelf in the grocery store.
- eggs – if you have time, all your eggs to come to room temperature. This helps them incorporate into the batter better.
- honey – see my FAQ above for substitutes for honey.
- granulated sugar – I haven’t tried making this with a sugar substitute but it should work fine.
- vegetable oil – you can use any other neutral oil here as well.
HOW TO MAKE BANANA PUMPKIN BREAD
Preheat the oven to 350F degrees and spray two 9×5 inch loaf pans with nonstick spray then line with parchment paper (or skip the nonstick spray and just use binder clips to hold the parchment paper in place). Note: you can just use nonstick spray if you prefer, the parchment paper just makes it easier to lift out to slice and serve. Also, spraying the non stick before adding the parchment paper just helps the parchment paper stick and not move when you put it in. But if you have binder clips, it will serve the same purpose.
In a medium bowl whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda and salt. Set aside. In a large bowl or the bowl of a stand mixer bowl, add in mashed banana, pumpkin puree, eggs, honey, sugar, and vegetable oil. Mix until combined.
Add flour mixture slowly to the banana mixture and mix just until combined.
Divide batter evenly between the pans. Bake for about 45-50 minutes on the middle rack or until a toothpick comes out clean. Cool loaves in the pans for 10 minutes before moving to wire rack to finish cooling completely.
Slice and serve!
CRAVING MORE RECIPES?
Banana Pumpkin Bread
- 2 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 4 ripe medium bananas, mashed (about 2 cups mashed)
- 1 ¼ cup pure pumpkin puree
- 3 eggs (room temperature)
- ½ cup honey
- ½ cup granulated sugar
- ½ cup vegetable oil
- Preheat the oven to 350F degrees and spray two 9×5-inch loaf pans with nonstick spray then line with parchment paper (or skip the nonstick spray and just use binder clips to hold the parchment paper in place).
- Note: you can just use nonstick spray if you prefer, the parchment paper just makes it easier to lift out to slice and serve. Also, spraying the non stick before adding the parchment paper just helps the parchment paper stick and not move when you put it in. But if you have binder clips, it will serve the same purpose.
- In a medium bowl whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda and salt. Set aside.
- In a separate large bowl or the bowl of a stand mixer bowl, add in mashed banana, pumpkin puree, eggs, honey, sugar, and vegetable oil. Mix until combined.
- Add flour mixture slowly to the banana mixture and mix just until combined.
- Divide batter evenly between the pans.
- Bake for about 45-50 minutes on the middle rack or until a toothpick comes out clean.
- Cool loaves in the pans for 10 minutes before moving to wire rack to finish cooling completely. Then slice and enjoy!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe makes 2 loaves of Banana Pumpkin Bread. I set this at 16 servings, assuming you’d get about 8 slices out of each loaf.
- Make sure to look for bananas that have spots or patches to know that they’re just ripe enough for your bread.
- Feel free to jazz this up by adding a homemade glaze or frosting.
- Store this at room temperature, wrapped up or freeze for longer storage.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.