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–+ servings
autumn flavored moist banana bread

Pumpkin Spice 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

Ingredients
  

  • 1 1/2 cup mashed banana ripe
  • 1 cup pumpkin puree canned
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts optional
  • 1/2 cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line the 9x5-inch loaf pan with parchment paper.
  • In a large mixing bowl, whisk together the mashed banana, pumpkin puree, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
  • In a separate mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly mixed.
  • Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon or spatula just until no dry streaks of flour remain.
  • Fold in the chopped walnuts and chocolate chips, if using, until they are evenly distributed in the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake the pumpkin spice banana bread for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Remove the loaf pan from the oven and place it on a cooling rack, then let the bread cool in the pan for 10 minutes.
  • Carefully lift or turn out the bread from the pan onto the cooling rack and let it cool for an additional 10 minutes before slicing and serving.

Notes

For best results, use very ripe bananas with lots of brown spots for extra sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the crumb tender. If the top is browning too quickly during baking, loosely tent the loaf with foil for the last 10 to 15 minutes. This bread keeps well tightly wrapped at room temperature for up to 3 days, and the flavors often deepen by the next day. You can also freeze individual slices for quick breakfasts or snacks; just wrap them well and thaw at room temperature or warm briefly in the oven or toaster oven.
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