Description

Pumpkin Banana Loaf blends ripe bananas and pumpkin puree into a moist, flavorful quick bread, accented with warm spices and the option for crunchy nuts. This recipe delivers a perfectly soft texture, subtle sweetness, and a comforting blend of autumn flavors, making it an ideal treat for breakfast or snacking, especially during the cooler months. Enjoy fresh or toasted with a pat of butter.

Ingredients

Scale

1 cup ripe mashed bananas (about 2–3 medium bananas)
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs (room temperature)
1/2 cup vegetable oil (or melted butter)
3/4 cup brown sugar (lightly packed)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, mash bananas until smooth. Add pumpkin puree, eggs, oil (or melted butter), both sugars, and vanilla extract. Whisk until well combined.
In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
If using, fold in the chopped walnuts or pecans.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 15 minutes, then transfer the loaf to a wire rack to cool completely.

Notes

For substitutions, use melted coconut oil or applesauce instead of vegetable oil, or whole wheat flour for some/all of the all-purpose. Pecans, chocolate chips, or dried cranberries make great mix-ins. Loaf keeps in an airtight container at room temperature up to 3 days, or refrigerate for up to 1 week. If overbaking, cover loosely with foil for final 10 minutes to prevent excessive browning. If loaf sinks, ensure baking soda and powder are fresh and eggs are room temperature.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 210
Sugar: 13g
Sodium: 210mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg