Pumpkin Banana Bread – Ultra-moist banana bread gets even better with the addition of pumpkin puree and pumpkin spice.
Man, is it already November?! Where has this year gone?? I know I’ve said this before, but having a newborn has completely thrown off my sense of time. Can you relate?? I feel like all my time and energy has gone into making her happy that I’ve let the season slip right by me. I’ve barely baked anything pumpkin-spiced!
But don’t you worry – I’ve got a couple more fall recipes scheduled before the season completely slips away.
First, I am starting with this Pumpkin Banana Bread. I know, I know… since it’s a new month, I should have started it with a new cookie recipe. But baby Lucy has thrown a little wrench into those plans so this is where we’re at, okay? I promise you won’t be disappointed, though!
Before we get into the recipe, let’s take a look at this incredibly moist bread, shall we??
Banana bread has always been a favorite of mine – the flavor, the textures, the smell – I love it all! But banana bread has been done before many times. Now, banana cake is something I’ve had on my radar for a while, but I wanted a simple recipe I could handle in-between Lucy’s naps, which had gone from two hours-long to just 40 minutes.
So it got me thinking…how can I transfer this banana bread into something new but simple?? And then I stumbled upon this incredible Pumpkin Banana Bread recipe from the Pioneer Woman and I thought “What a genius idea!” Banana bread and pumpkin bread are both known for being incredibly moist, and both flavors go so well with the spices of fall so I knew the combination would be unstoppable.
If you haven’t made banana bread before, I can bet money that you’ll be surprised at how easy it is. There’s no fancy equipment, no complicated steps, and only simple ingredients. You don’t even need a stand mixer! Even though I have one, I never use it for banana bread. Why bother when you’re simply stirring things together???
In case you need some tips to help you get through this recipe, I’ve got a few here for ya:
- In case this isn’t obvious, the bananas are super important in banana bread. More specifically, the age of the bananas is super important. Therefore, you want to use bananas that are super, duper ripe. The more spots the better! If you decide to make this bread and you don’t have ripe bananas, there are ways to ripen the bananas quickly. Look it up!
- Because banana bread is a tall baked good, it takes a while to bake. Sometimes the outside will get too brown before the inside is fully-cooked. To prevent this, keep an eye on your bread and top with foil when you notice the top beginning to get too brown.
- Be very careful not to over-mix this batter. If you mix too much, it will make the bread tense and tough.
Pumpkin Banana Bread
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2/3 cup vegetable oil
- 3 large eggs
- 1 cup pumpkin puree
- 1 cup mashed banana (about 3 medium bananas)
- 1 cup chopped walnuts
- Preheat oven to 350 degrees. Prepare two rectangle loaf pans by spraying with nonstick cooking spray. Set aside.
- Add flour, baking soda, salt, baking powder, and spices to a medium bowl. Whisk together to combine. In another large bowl, whisk sugars, oil, and eggs together. Add pumpkin puree and mashed banana. Whisk to combine. Add flour mixture and fold together. Fold in chopped walnuts.
- Divide batter evenly among the two prepared loaf pans. Place in preheated oven and bake for 45-60 minutes, or until a toothpick comes out clean when inserted in the middle of the loaf.
- Let cool for 10 minutes and then remove from loaf pan to cool completely. Do not slice until completely cool to ensure the loaf does not crumble during the slicing process.
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