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–+ servings
Two slices of pumpkin banana bread.
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5 from 2 votes

Pumpkin Banana Bread

Make this easy pumpkin banana bread recipe with simple ingredients, and enjoy two of your favorite treats in one tasty recipe!
Prep Time10 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana pumpkin bread, pumpkin banana bread, pumpkin banana bread recipe
Servings: 12 servings
Author: Food Dolls

Equipment

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon sea salt
  • 2 medium 3/4 cup mashed very ripe medium bananas
  • 8 Tablespoons 1 stick unsalted butter, melted
  • 2 large egg
  • 3/4 cup pumpkin purée not pumpkin pie mix
  • 3/4 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • Options: walnuts or pecans, or chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit, and grease a loaf pan. Set aside.
  • Whisk the all-purpose flour, baking powder, baking soda cinnamon, nutmeg, ginger, cloves, and salt in a large bowl.
    1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/2 teaspoon sea salt
  • Mash 2 medium bananas in a large bowl with a fork or potato masher until smooth with just a few small lumps (3/4 cup mashed). Add the melted butter, eggs, pumpkin purée, both sugars, and vanilla extract, and whisk until combined.
    2 medium, 8 Tablespoons 1 stick unsalted butter, melted, 2 large egg, 3/4 cup pumpkin purée, 3/4 cup granulated sugar, 1/3 cup packed dark brown sugar, 2 teaspoons vanilla extract
  • Add dry ingredients to the pumpkin-banana mixture. Then, stir with a rubber spatula until just incorporated but no dry spots remain. If adding nuts, fold in now.
    Options: walnuts
  • Pour the batter into the prepared pan, and spread into an even layer.
  • Bake until the bread pulls away from the sides of the pan, the top is cracked, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 60 minutes. Let cool 10 minutes in the pan. Then, flip the bread out onto a wire rack, and let it cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 57kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 0.04g | Calcium: 2mg | Iron: 1mg