Pumpkin Banana Loaf Recipe
Oh, friends, are you ready for the most comforting, flavorful loaf you’ll bake all season? Seriously, get ready to fall head-over-heels for this Pumpkin Banana Loaf. Imagine the moistness of banana bread swirled together with the cozy warmth of pumpkin spice. Yep, that’s exactly what we’re talking about here.
Equipment
- 9x5 inch loaf pan
- Large Bowl
- Medium Bowl
- Whisk
- Fork
- Spatula or Mixer
- Wire Rack
Ingredients
Wet Ingredients
- 3 medium-large, overripe Ripe Bananas (about 1 1/2 cups mashed)
- 1.5 cups Pumpkin Puree (not pumpkin pie filling)
- 2 large Eggs
- 0.5 cup Vegetable or Canola Oil
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar, packed
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2.5 cups All-Purpose Flour
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Mash ripe bananas in a large bowl until mostly smooth (about 1 1/2 cups).
- In the bowl with bananas, whisk together pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
- In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if top browns too quickly.
- Let cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
Pro Tips:
- Ripe bananas are key!
- Don’t Overmix the Batter
- Spice it Up (or Down)
- Nuts or chocolate chips?
- Check for Doneness Serving Suggestions:
- Classic Slice with coffee or tea
- Toasted with Butter
- Cream Cheese Frosting
- Warm with Ice Cream
- Pair with Yogurt & Fruit Make Ahead & Storage:
- Make batter ahead (refrigerate up to 24 hours)
- Store leftovers at room temp (3-4 days) or in the fridge (up to a week)
- Freeze for 2-3 months
- Reheat: Thaw at room temp, microwave, or oven to warm. FAQs:
- Q1: Can I use frozen bananas? - Yes, thaw and drain excess liquid.
- Q2: Gluten-free option? - Experiment with gluten-free blend; texture may vary.
- Q3: Reduce sugar? - Reduce slightly, but sugar affects texture & moisture.
- Q4: Loaf sinking? - Check oven temp and doneness; avoid opening the oven door too much.
- Ripe bananas are key!
- Don’t Overmix the Batter
- Spice it Up (or Down)
- Nuts or chocolate chips?
- Check for Doneness Serving Suggestions:
- Classic Slice with coffee or tea
- Toasted with Butter
- Cream Cheese Frosting
- Warm with Ice Cream
- Pair with Yogurt & Fruit Make Ahead & Storage:
- Make batter ahead (refrigerate up to 24 hours)
- Store leftovers at room temp (3-4 days) or in the fridge (up to a week)
- Freeze for 2-3 months
- Reheat: Thaw at room temp, microwave, or oven to warm. FAQs:
- Q1: Can I use frozen bananas? - Yes, thaw and drain excess liquid.
- Q2: Gluten-free option? - Experiment with gluten-free blend; texture may vary.
- Q3: Reduce sugar? - Reduce slightly, but sugar affects texture & moisture.
- Q4: Loaf sinking? - Check oven temp and doneness; avoid opening the oven door too much.