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Moist slices of pumpkin banana bread stacked on a white cutting board.

Pumpkin Banana Bread

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 290 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 2 large ripe bananas mashed
  • 1 cup canned pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract

Instructions
 

  • Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with cooking spray or lightly coat with oil.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
  • Separately, in a medium bowl, stir together the mashed bananas, canned pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
    Stirring mashed bananas, pumpkin purée, sugars, oil, eggs, and vanilla extract for Pumpkin Banana Bread.
  • Slowly mix dry ingredients into wet until combined. Do not overmix to keep the bread tender.
    Adding flour to the wet banana and pumpkin mixture for pumpkin banana bread.
  • Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
    Golden brown homemade banana bread baking in a black loaf pan.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Nutrition

Calories: 290kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 184mgFiber: 2g
Keyword Pumpkin Banana Bread
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