You can find pumpkin spice and everything nice in this yummy pumpkin spice banana bread. Made without pumpkin puree and then filled with ripe bananas and warm spices, you already know it will be delicious!
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My young picky eaters are still undecided on how they feel about pumpkin puree, so I left it out this time. If you want a banana bread recipe that DOES have pumpkin puree, make sure to check out my Pumpkin Banana Bread.
If you love the warm and comforting taste of pumpkin pie but don't love the taste of actual pumpkin, you're in luck. This banana bread recipe is made with all of that in mind.
This Pumpkin Spice Banana Bread is a seasonal variation of my One Bowl Banana Bread. But for other variations, make sure to check out One Bowl Chocolate Chip Banana Bread and Eggless Banana Bread.
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💛 Why You'll Love This Recipe
- It's one bowl. Yes, you only need one large mixing bowl to blend everything together. Fewer dishes to clean means another reason to enjoy this tasty recipe. Our Oatmeal Chocolate Chip Banana Bread is also a one bowl recipe you might enjoy.
- Basic ingredients. We use very simple and easy to find ingredients including frugal pantry staples like flour, sugar, pumpkin pie spice, and ripe bananas.
- It's easy enough to mix together with a fork. While you could use an electric mixer, potato masher, or whatever else hurries the process along, I enjoy using a fork to mash and mix because it gets the job done just fine.
🛒 Ingredients
Ripe bananas- You will need some ripe spotted bananas to make this banana bread well flavored and sweeter. If you still have ripe bananas left make sure to try our Pancake Mix Banana Bread and Southern Banana Pudding Cake.
Baking soda- Use baking soda as a leavening agent to help the bread puff up nicely as it bakes.
Sugars- You will need a combination of granulated sugar and brown sugar to make this bread sweet and to give it a nice depth of flavor.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Pumpkin pie spice: Make your own by mixing 5 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, and ¼ teaspoon cloves or allspice. Use as directed and store the extra for up to 3 months.
Oils: Canola or vegetable oil work great, but melted butter or coconut oil can be used for a richer or more flavorful result.
Ripe bananas: Use well-spotted or mostly brown bananas for the best sweetness, flavor, and mashability. The riper they are, the better your recipe will turn out.
Pumpkin Banana Spice Muffins: Prepare the batter as directed, scoop into a muffin pan (⅔ full), and bake for 15-20 minutes. Makes 12 muffins.
🥣 Recipe Add-Ins
Mix-ins: Add up to 1 cup of your favorite additions, such as white chocolate chips, semi-sweet chocolate chips, chopped walnuts or pecans, dried cranberries, or grated coconut.
Toppings: For an extra touch, drizzle cream cheese frosting over the top after baking.
Inspiration: We've mixed almost everything into banana bread, from cereal in Fruity Pebbles Banana Bread, to cookies in Oreo Banana Bread, to nuts in Pistachio Banana Bread. If you already love the flavor, it'll taste great in banana bread!
💰 Budget-Friendly Tips
Use overripe bananas. They're often discounted and add the best natural sweetness to your bread.
Keep mix-ins simple. Skip pricier additions and stick to affordable classics like chocolate chips or nuts bought in bulk.
Freeze bananas before they spoil. This prevents waste and ensures you always have bananas on hand for an inexpensive bake.
🥄 Instructions for Pumpkin Spice Banana Bread
Step 1: Preheat the oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
Step 2: Peel your ripe bananas and add them to a large mixing bowl.
Step 3: Mash until no large chunks remain.
Step 4: Stir in oil or melted butter.
Step 5: Mix in the baking soda and salt.
Step 6: Add in the flour.
Step 7: Mix just until no flour streaks remain.
Step 8: Pour into the prepared loaf pan.
Step 9: Bake for 50-60 minutes until a toothpick can be inserted and come out clean.
Step 10: Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
👩🏻🍳 Expert Tips
- Loaf pans. You can make this recipe in a larger loaf pan (like a 9x5), but the baking time will be lessened, and the loaf will be shorter.
❄️ Storage
Room Temperature: Store the Pumpkin Spice Banana Bread in an airtight container for up to 1 week, though it tastes best within 3-4 days.
Freezer: Freeze the fully cooled loaf by wrapping it in foil and placing it in an airtight container or gallon-size freezer bag. Freeze for up to 3 months, then thaw before serving.
🥗 Side Dishes or Pairing Ideas
This Pumpkin Spice Banana Bread pairs well with savory snacks like mixed nuts or cheese and crackers, and it's also great alongside warm fall drinks such as apple cider or hot chocolate, making it a cozy treat for afternoons, gatherings, or holiday dessert tables.
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❓ Recipe FAQs
No. Baking soda MUST be the leavening agent used in this recipe. While baking powder and baking soda are very similar, they are also very different. The reaction to the batter when using baking powder will not be as pleasant as if baking soda.
You will know that your bread has finished cooking when you can insert a toothpick into the center of the loaf and have it come out clean or with just a few moist crumbs on it.
If you overmixed your bread batter you will have overworked the gluten in the flour which will result in a tough, dense loaf of bread. Avoid this by only mixing until everything is combined.
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🐝 If you tried this Pumpkin Spice Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Pumpkin Spice Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- ⅓ cup vegetable oil - ($0.23)
- 2 large eggs - ($0.30)
- ½ cup granulated sugar - ($0.18)
- ¼ cup brown sugar - ($0.11)
- 1 teaspoon vanilla extract - ($0.03)
- 1 ½ teaspoon pumpkin pie spice - ($0.12)
- 1 teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- 1 ½ cups all-purpose flour - ($0.20)
Instructions
- Preheat. Preheat the oven to 350°F and grease an 8x4 loaf pan.
- Mix Wet. In a large bowl, mash the bananas. Stir in the vegetable oil, eggs, granulated sugar, brown sugar, vanilla extract, and pumpkin pie spice until smooth.
- Add Dry. Stir in the baking soda and salt, then fold in the flour just until no flour streaks remain.
- Bake. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Muffins. Fill muffin cups about ⅔ full and bake for 15 to 20 minutes.
- Doneness. The bread is done when a toothpick comes out clean or with a few moist crumbs.
- Storage. Store in an airtight container at room temperature for up to 1 week. Best within 3 to 4 days.
Nutritional Information
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