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!
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.
My young picky eaters are still undecided on how they feel about pumpkin puree, so I made sure to leave 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.
Why This Recipe Works
- 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.
- Basic ingredients. We use very simple and easy to find ingredients including 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.
Jump to:
🥘 Ingredients
Ripe bananas- You will need some ripe spotted bananas to make this banana bread well flavored and sweeter.
Vegetable oil- Adding in vegetable oil will give the bread the necessary fats needed to stay moist.
Baking soda- Use baking soda as a leaving agent to help the bread puff up nicely as it bakes.
Salt- This is a natural flavor enhancer and will make the bread taste delicious!
Pumpkin pie spice- Use pumpkin pie spice for added warm flavors in every slice.
Vanilla extract- You will need some vanilla extract to help with the flavor enhancement.
Eggs- Use some eggs to help bind the bread together so it doesn't turn out too curmbly.
Sugars- You will need a combination of granulated sugar and brown sugar to mak this bread sweet and to give it a nice depth of flavor.
All-purpose flour- This is the structural base of the recipe.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make pumpkin spice banana bread with these simple step-by-step instructions:
Preheat the oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
In a large mixing bowl, mash bananas.
Stir in oil or melted butter.
Mix in the baking soda and salt.
Mix in the vanilla, eggs, pumpkin pie spice, and sugars until smooth.
Stir in flour until no flour streaks remain.
Pour into the prepared loaf pan and bake for 50-60 minutes until a toothpick can be inserted and come out clean.
Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
🧾 Substitutions
Pumpkin pie spice. You can DIY your own pumpkin pie spice by mixing together 1 tablespoon plus 1 teaspoon of ground cinnamon (or 5 teaspoons) along with 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and ¼ teaspoon of ground cloves or allspice. Mix together and then use as much as directed. Save the rest for future recipes for up to 3 months.
📖 Variations
Want Pumpkin Spice Banana Muffins?
- Scoop into muffin pan, filling each one about ⅔rd of the way full.
- Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.
- You will make about 12 muffins.
🍴 Recipe Tips
Oils
Using canola or vegetable oil is the way I like to go, but you could also use softened/melted butter or coconut oil, depending on your preference.
Ripe bananas
Make sure to use ripe bananas for this recipe. This means that the more brown spots that are on your bananas- the better. Riper bananas are easier to mash, sweeter to taste, and have a lot more banana flavor as well.
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.
🥣 Recipe Add-Ins
If desired, you can add in up to 1 cup of any of the following:
- White chocolate chips
- Semi-sweet chocolate chips
- Chopped pecans or walnuts
- Dried cranberries
- Grated coconut
You could also drizzle some cream cheese frosting over the top for a little "something extra."
👩🏻🍳 Storage
Room temp
This bread can be kept stored in an airtight container at room temperature for up to 1 week. That said, this bread is best enjoyed when freshest, so we like eating it within 3 or 4 days.
Freezer
Yes, this bread can be frozen. To do this, bake and cool as directed. Wrap the loaf in aluminum foil before placing into an airtight container or gallon sized Ziploc baggie. Freeze for up to 3 months, before thawing and eating.
💭 FAQs
No. Baking soda MUST be the learning 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.
More great banana recipes to check out soon
- Red Velvet Banana Bread
- Carrot Cake Banana Bread
- Cinnamon Crumble Banana Bread
- Chocolate Orange Banana Bread
- One Bowl Banana Bread
- Pistachio Banana Bread
📖 Recipe
Pumpkin Spice Banana Bread
Ingredients
- 1 ½ cups Mashed bananas (about 2-3 ripe) ($0.75)
- ⅓ cup Vegetable oil ($0.16)
- 1 teaspoon Baking soda ($0.01)
- ¼ teaspoon Salt ($0.02)
- 1 ½ teaspoon Pumpkin pie spice ($0.10)
- 1 teaspoon Vanilla extract ($0.02)
- 2 large Eggs ($0.16)
- ½ cup Granulated sugar ($0.11)
- ¼ cup Brown sugar ($0.09)
- 1 ½ cups All-purpose flour ($0.12)
Instructions
- Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
- In a large mixing bowl, mash bananas.
- Stir in oil or melted butter.
- Mix in the baking soda and salt.
- Mix in the vanilla, eggs, pumpkin pie spice, and sugars until smooth.
- Stir in flour until no flour streaks remain.
- Pour into prepared loaf pan and bake for 50-60 minutes until a toothpick can be inserted and come out clean.
- Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
Notes
- This bread can be kept stored in an airtight container at room temperature for up to 1 week. That said, this bread is best enjoyed when freshest, so we like eating it within 3 or 4 days.
- 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.
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