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September 22, 2019 by: Courtney

The Best Pumpkin Banana Bread

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Pumpkin banana bread combines two of my favorite flavors into the perfect fall bread recipe!

The best Pumpkin Banana Bread combines the fall favorite flavor of pumpkin with my grandmother's 100 year old famous banana bread recipe!

I waited until September, but I can’t wait any longer. It’s PUMPKIN season so let’s begin with a bang, shall we? Time for the best pumpkin banana bread you’ve ever tasted.

It’s a nice ease into #allthingspumpkin because it still has all your favorite things about typical banana bread but with the added pumpkin flavor!

I always seems to have over-ripe bananas on the counter, and that is the secret to a great banana bread. Over-ripe bananas are sweeter and easier to mash for your banana bread.

So grab a few extra bananas at the store and let them ripen up. You’ll thank me later. Of course, stock up on canned pumpkin too! It’s fall, y’all!

The best Pumpkin Banana Bread combines the fall favorite flavor of pumpkin with my grandmother's 100 year old famous banana bread recipe!

My Mom gave me her grandmother’s famous banana bread recipe – it’s over 100 years old! So we did a little baking to give it a pumpkin twist! It makes two loaves so half it if you prefer just one, but trust me – you’ll want two loaves of this bread. Gift one loaf to a friend. They’ll thank you — and then ask you for the recipe.

The best Pumpkin Banana Bread combines the fall favorite flavor of pumpkin with my grandmother's 100 year old famous banana bread recipe!

Tips for the Perfect Pumpkin Banana Bread

  • Use very ripe bananas.
  • Use canned pumpkin, not canned pumpkin pie filling
  • Set butter out several hours before baking so that it will be at room temperature. 
  • Also let eggs come to room temperature before baking
  • Don’t have pumpkin pie spice? Make your own! Combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. 

You’ll notice little bits of banana in the recipe, they’re delicious. I recommend being sure your bananas are very ripe! This helps make them sweeter.

You can certainly add nuts or even raisins to this recipe, but I like to make it with just the pumpkin and banana. It’s so good, trust me. If you want a sweeter pumpkin banana bread, add a glaze or frosting on top. Or if you love a certain spice, such as cinnamon, then add more in.

You’ll instantly have a delicious, fall dessert! This recipe is perfect for fall brunches, tailgates, bake sales, etc. The pumpkin and banana make the bread so moist, it’s definitely a keeper!

WHAT OTHERS ARE SAYING:
“This is a great recipe! My husband couldn’t stop eating it. He kept sneaking into the kitchen to get more. I followed the recipe and it turned out perfect. Wouldn’t change a thing.” – Sonia

Pumpkin Banana Bread

Pumpkin Banana Bread - Easy and Delicious Recipe!

Pumpkin Banana Bread

Author: Courtney Whitmore - Pizzazzerie
 Moist and delicious, this pumpkin banana bread is a fall favorite! 
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 25 mins
Course Breakfast
Cuisine American
Servings 24 slices
Calories 257 kcal

Ingredients
  

  • 1 cup butter softened (2 sticks)
  • 2 1/2 cups granulated white sugar
  • 4 eggs
  • 1 can 15 oz pumpkin
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 5 ripe bananas
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F. Combine butter and sugar in the bowl of an electric mixer with paddle attachment. Cream together until combined. Add in eggs, one at a time. Add in canned pumpkin and mix until combined. Add in flour, baking soda, and pumpkin pie spice. Stir until combined. Stir in ripe bananas (mashed) and vanilla extract until mixed. 
  • Pour into two regular-sized bread loaf pans. Bake for 1 hour and 20 minutes. Oven times will vary, so insert a knife (or long skewer stick) into center to test for doneness. 

Notes

Don't have pumpkin pie spice? Don't worry! Combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. 
This recipe makes two loaves! I cut approximately 12 slices per loaf. 

Nutrition

Calories: 257kcalCarbohydrates: 42gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 47mgSodium: 124mgPotassium: 122mgFiber: 1gSugar: 23gVitamin A: 300IUVitamin C: 2.1mgCalcium: 11mgIron: 1.2mg
Keyword banana bread, bread, pumpkin bread
Tried this recipe?Let us know how it was!

More Pumpkin Recipes for Fall

For more favorite pumpkin recipes, check out my chocolate chip pumpkin pie and pumpkin spice moscow mules! And if you want to try a pumpkin swirl cheesecake, check out my brother’s recipe here!

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Comments

  1. Janet Cole says

    September 4, 2017 at 11:16 am

    Hi, Courtney! It was so nice to meet you in Dallas at Draper James! I am famous in my neighborhood for my banana chocolate chip bread, but I think this recipe even will top that one! May I feature it on my blog, Barefoot Hospitality? Thanks so much for the fabulous recipe ;-)

    Reply
    • Courtney says

      September 4, 2017 at 6:11 pm

      Hi Janet! Thanks so much for coming out! Sure, you’re welcome to share a picture from the recipe and link back here for readers to see the recipe. Let me know if you have any questions — courtney@pizzazzerie.com is my email. Thanks! XOXO

      Reply
      • Janet Cole says

        September 5, 2017 at 8:45 am

        Perfect – thanks so much!

        Reply
  2. Leslie says

    September 5, 2017 at 5:29 am

    Banana bread is one of my favorites, and we’ve made several varieties at our house. Love the idea of adding pumpkin to the mix too. One question: The recipe doesn’t mention mashing the bananas first. Should I assume that is done or do you just let the mixing do the work? One of the ways I’ve gotten a consistent flavor is to mash my bananas in a measuring cup to make sure I have the same quantity of banana in each batch. It’s surprising how much variation there is in banana sizes!

    Reply
    • Janet Cole says

      September 5, 2017 at 8:44 am

      Perfect – thanks so much!

      Reply
  3. Betty says

    September 8, 2017 at 2:41 pm

    In your recipe for pumpkin Banana Bread
    You didn’t say if you mashed the bananas first or put them in and mix and let the mixer nash them around
    Plz pm me , I want to make this
    Thank 2

    Reply
    • Courtney says

      September 8, 2017 at 3:22 pm

      Hi Betty, I just updated it to make it more clear. Yes, ripe bananas that have been mashed. If you’re using an electric mixer and just place in the bananas whole, the result would be pretty similar, but for detail-sake… I do mash mine with the back of a fork and add in.

      Reply
  4. Donna says

    September 16, 2017 at 4:11 pm

    Can you make muffins out of this recipe?

    Reply
    • Courtney says

      September 18, 2017 at 11:32 am

      Donna, I believe so! I have yet to do this, however, so it might need some tweaking. I’ll try to try this myself soon (currently out of town on my book tour) but hope to try this soon and report back!

      Reply
  5. Betty says

    September 17, 2017 at 5:26 pm

    I just made this I had to bake longer because I didn’t have that size loaf pan so I used 9×5 loaf pan, but when I took out of oven and checked it well it was done everything come out clean but after a few min the top sunk down some
    Is it because of pan size, I know how to bake so baking it’s new and I followed the directions to the T can u plz help me Plz pm me, I’m sad

    Reply
    • Courtney says

      September 18, 2017 at 11:32 am

      Reading your other comment, looks like this could have affected things if you didn’t use the same size pans. It can vary if the pan is thicker and thus needs to cook longer. Again, the instructions were based on the pan size I gave but you’d have to bake longer for thicker pans or vice versa.

      Reply
  6. Betty says

    September 17, 2017 at 5:28 pm

    Is it possible the pumpkin or bananas need amounts cut back

    Reply
  7. Betty says

    September 17, 2017 at 6:48 pm

    Courtney, I followed your recipe to the T and it never got done just bout to bottom tried baking longer, nope just like gooey
    So my question is
    Are the amounts for the bananas & pumpkin right cause that’s a lot of moisture
    I’m not happy
    Plz contact me
    I wasted all the ingredients and have nothing

    Reply
    • Courtney says

      September 18, 2017 at 11:31 am

      Betty, I’m so sorry the recipe gave you trouble. Many readers have been sharing pictures with me of theirs and it always looks just fine. Perhaps it was varying by oven or altitude or baking pan type. We’ve had so many successes and I’ve re-made it many times with no issue. The ingredients are correct. Please feel free to adjust them if it doesn’t work for you.

      Reply
  8. fnaf world says

    October 1, 2017 at 8:43 pm

    Love banana bread , this recipe will be a welcome addition when planning our weekly menu

    Reply
  9. minion rush says

    August 23, 2018 at 4:15 am

    Useful information. Lucky me I discovered your website accidentally, and I am stunned why this twist of fate did not happened in advance! I bookmarked it.

    Reply
  10. Sonia says

    October 22, 2018 at 9:58 am

    This is a great recipe! My husband couldn’t stop eating it. He kept sneaking into the kitchen to get more. I followed the recipe and it turned out perfect. Wouldn’t change a thing.

    Reply
    • Courtney says

      October 22, 2018 at 1:41 pm

      Hi Sonia! Thank you so much! :)

      Reply
  11. Linda says

    October 28, 2018 at 12:36 pm

    I want to make this, but couldn’t see where you said what size pans you used. Where did I miss that?

    Reply
    • Courtney says

      October 30, 2018 at 12:33 pm

      I use two regular sized loaf pans.

      Reply
  12. Linda says

    October 30, 2018 at 12:58 pm

    thank you, I’ll give it a try this weekend.

    Reply
  13. Ann says

    October 22, 2019 at 7:52 am

    I’m so inspired! This pumpkin banana bread is perfect for fall. Good for breakfast, snack, or as dessert. I believe all the ingredients really work together, and the bread turns out super flavorful and super moist. Thank you for all of the useful tips. Gonna make it for my grandma who’s coming to visit us so soon. Hope I won’t fail. Courtney how do you prefer to serve it? Or you like eating it plain? I wonder if it will taste good with jam, almond butter, or maybe cream cheese.

    Reply
    • Courtney says

      October 23, 2019 at 12:07 pm

      Hi! I just enjoy it on its own!

      Reply
  14. monika says

    November 20, 2019 at 4:46 pm

    What are the measurements of a regular size loaf pan please? There`s so many sizes.

    Reply
    • Courtney says

      November 21, 2019 at 11:14 am

      8-1/2 x 4-1/2 x 2-1/2 inches

      Reply

Trackbacks

  1. Fall Bucket List - Family Favorites - Darling South says:
    October 15, 2018 at 4:06 pm

    […] a pumpkin treat – Planning to make this pumpkin banana bread from Pizzazzerie […]

    Reply

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