Pumpkin Banana Bread
Fall into the season with this pumpkin banana bread recipe! This pairing makes for the best moist texture and cozy flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Category: Baked
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup mashed very ripe bananas (2 large very ripe bananas)
- 1 cup pumpkin puree
- 1/3 cup neutral oil (organic vegetable, canola or grapeseed)
- 2/3 cup light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- Turbinado sugar, for sprinkling (optional)
Instructions
- Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
- Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
- Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
- Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
Find it online: https://www.acouplecooks.com/pumpkin-banana-bread/
