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4.41 from 5 votes

The Pumpkin Banana Bread You Have To Try

I love this bread fresh out of the oven with some butter, yum!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Breakfast or Snack
Cuisine: American
Keyword: banana bread, pumpkin banana bread
Author: Hip Foodie Mom

Equipment

  • Electric mixer or hand mixer or you can mix everything by hand

Ingredients

  • ½ cup (or 1 stick) unsalted butter at room temp
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 cup pure pumpkin
  • 2 medium sized very ripe bananas peeled and mashed (about 1 heaping cup)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ½ cup blend of walnuts and pecans coarsely chopped (alternatively, you can just use walnuts or just use pecans)

Optional toppings:

  • pumpkin seeds if desired
  • mini chocolate chips if desired

Instructions

  • Preheat oven to 350°F. Grease (or spray) your (8x4 or 9x5) loaf pan, line with parchment paper and set aside.
  • Using your stand mixer fitted with the flat beater attachment, combine the butter and sugar until well combined. Add the eggs, one at a time, mixing well after each addition and scraping the bowl as needed. Add the pumpkin, mashed bananas and vanilla extract and mix well at medium speed. In a separate medium sized mixing bowl, combine the flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and the ground cloves (or pumpkin pie spice*).
    With the stand mixer on low, slowly pour the dry ingredients into the wet ingredients until well combined. Add in the walnut/pecans if using and mix well. If adding mini chocolate chips, add at this time as well.
  • Pour the mixture evenly into your prepared loaf pan and, if desired, sprinkle on some pumpkin seeds (or mini chocolate chips if you just want them on top) over the top.
    Bake for about 70 to 75 minutes or until a tester inserted in the center comes out clean. Allow to cool for about 10 minutes before removing from loaf pan and slicing. Or, if you can't wait, remove from the loaf pan, slice and spread some butter on a slice and enjoy!

Notes

*If using pumpkin pie spice, you can use a 1/2 tablespoon or 1 tablespoon in place of the cinnamon, ginger, nutmeg and cloves.