Pumpkin Banana Bread

Step-by-step instructions

To whip up this amazing pumpkin banana bread, just follow these simple steps:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the dark brown sugar, granulated sugar, and canola oil until smooth.
3. Add the eggs, pumpkin puree, and mashed banana. Stir until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
6. Fold in the whole milk and chopped pecans gently.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
9. For the optional caramel drizzle, combine the sweetened condensed milk, brown sugar, butter, and vanilla extract in a saucepan over low heat. Stir until melted and smooth.
10. Allow the bread to cool before drizzling the caramel sauce over the top.

Best ways to enjoy it

Pumpkin banana bread is delicious on its own, but here are a few ideas to elevate your experience:

• Serve it warm with a pat of butter or a dollop of whipped cream cheese for a decadent breakfast treat.
• For dessert, a drizzle of the optional caramel sauce paired with a scoop of vanilla ice cream can turn your slice into a show-stopping dessert.
• Pair with a hot cup of spiced chai or herbal tea to complement the rich flavors.

Storage and reheating tips

To keep your pumpkin banana bread fresh and delicious:

• Storage: Wrap the cooled bread tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days, or in the refrigerator for about a week.
• Freezing: If you want to save it for later, wrap the loaf in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
• Reheating: For a cozy treat, pop a slice in the microwave for about 10-15 seconds or warm it in the oven at 350°F for 5-10 minutes.

Helpful cooking tips

Here are a few tips to ensure your pumpkin banana bread turns out perfectly:

• Make sure your bananas are overly ripe to maximize sweetness and moisture.
• For enhanced flavor, toast the pecans lightly before adding them to the batter.
• If you like extra spices, don’t hesitate to sprinkle some nutmeg or ginger for an added depth of flavor.
• Use a toothpick to check for doneness, but remember that moist crumbs are okay; it shouldn’t come out completely clean.

Creative twists

Feel like playing around with this recipe? Here are some fun variations to try:

• Chocolate Chip Delight: Add 1 cup of chocolate chips for a sweet surprise.
• Nut-Free Version: Omit the pecans and substitute with sunflower seeds for a nut-free option.
• Gluten-Free Alternative: Substitute all-purpose flour with a gluten-free blend for a gluten-free treat.
• Spice Swap: Experiment with different spices such as ground ginger or cardamom for a flavor twist.

Common questions

What’s the prep time?

The total preparation time typically takes about 15 minutes, plus an hour for baking.

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth before using it in the recipe.

How long can I store leftovers?

When properly stored, you can keep the bread for up to 3 days at room temperature, or up to a week in the fridge.

What can I substitute for condensed milk in the caramel drizzle?

You can use a mixture of heavy cream and sugar as an alternative, but the flavor will differ slightly.

This pumpkin banana bread is not just a recipe; it’s a delightful and simple way to embrace fall flavors in every slice. Enjoy your baking adventure!

Pumpkin Banana Bread

A delightful treat that marries the comforting flavors of fall with the sweetness of ripe bananas, this moist and flavorful loaf is perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 220

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup canola oil Can be substituted with melted coconut oil or maple syrup.
• 2 large eggs
• 1 cup canned pumpkin puree Fresh pumpkin can be used.
• 1 cup ripe, mashed banana Ensure bananas are overly ripe for maximum sweetness.
• 1/4 cup whole milk

Dry Ingredients

• 1 3/4 cups all-purpose flour Can substitute with gluten-free blend.
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 tsp pumpkin pie spice

Add-ins and Optional Drizzle

• 1/2 cup chopped pecans Can toast lightly for enhanced flavor.
• 7 oz sweetened condensed milk For optional caramel drizzle.
• 1/2 cup brown sugar For optional caramel drizzle.
• 1 tbsp butter For optional caramel drizzle.
• 1/4 tsp vanilla extract For optional caramel drizzle.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the dark brown sugar, granulated sugar, and canola oil until smooth.
3. Add the eggs, pumpkin puree, and mashed banana. Stir until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
6. Fold in the whole milk and chopped pecans gently.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
9. For the optional caramel drizzle, combine the sweetened condensed milk, brown sugar, butter, and vanilla extract in a saucepan over low heat. Stir until melted and smooth.
10. Allow the bread to cool before drizzling the caramel sauce over the top.

Notes

Pumpkin banana bread is delicious on its own, but can be served warm with butter, a dollop of whipped cream cheese, or a drizzle of caramel sauce with vanilla ice cream for a decadent dessert. Store wrapped in plastic wrap at room temperature for up to 3 days or in the refrigerator for about a week. Can be frozen for up to 3 months.