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Delightful Pumpkin Banana Bread for Fall Baking

Pumpkin Banana Bread made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup mashed ripe bananas about 2 bananas
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a large mixing bowl, combine the mashed bananas and pumpkin puree until smooth.
  • Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract to the banana-pumpkin mixture, and mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • If desired, fold in the chopped walnuts or pecans and chocolate chips for added texture and flavor.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.