Pumpkin banana bread combines two of my favorite flavors into one dynamite bread recipe!
Pumpkin Banana Bread
I waited until the start of 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 pumpkin too! It’s fall, y’all!
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! Gift one to a friend. They’ll thank you — and then ask you for the recipe.
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!
Pumpkin Banana Bread
Moist and delicious, this pumpkin banana bread is a fall favorite!
- 2 sticks butter softened
- 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
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.
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.
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.
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!