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–+ servings
pumpkin banana quick bread

Pumpkin Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 9x5-inch loaf pan
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 toothpick or cake tester

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves optional
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 cup canned pumpkin puree
  • 2 medium ripe bananas about 1 cup; mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • In a mixing bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  • In a separate large bowl whisk the melted butter, granulated sugar, and brown sugar until smooth and slightly thickened.
  • Add the eggs to the sugar mixture one at a time, whisking well after each addition until fully incorporated.
  • Whisk in the pumpkin puree, mashed bananas, and vanilla extract until the mixture is smooth and uniform.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
  • Fold in the chopped nuts and chocolate chips, if using, being careful not to overmix the batter.
  • Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  • Bake the loaf for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan for 10 minutes before transferring it to a cooling rack to cool for at least another 10 minutes before slicing.

Notes

For best results, use very ripe bananas with lots of brown spots for sweetness and moisture, and be careful not to overmix after adding the flour to keep the bread tender. If the top is browning too quickly before the center is done, tent the loaf loosely with foil for the last 10–15 minutes of baking. Letting the bread rest and fully cool helps it slice cleanly and actually improves the flavor by the next day. You can swap part of the flour for whole wheat flour (up to 1/2 cup) or add-ins like toasted seeds for texture, and store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices for quick breakfasts.
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