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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.