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!
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.
🍯 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. 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.
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.
Pumpkin pie spice- Use pumpkin pie spice for added warm flavors in every slice.
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.
For specific ingredients and measurements, please see the recipe card below.
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.
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.
🥣 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."
We've used all kinds of add-ins with our banana bread from cereal Fruity Pebbles Banana Bread to cookies Oreo Banana Bread and even pistachios Pistachio Banana Bread. You really can't go wrong when you pick things you already know taste good.
🔪 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.
📖 Pumpkin Banana Spice 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
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.
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.
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.
💭 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.
❤️ More Delicious Banana Recipes
If you tried this Pumpkin Spice Banana Bread, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Pumpkin Spice Banana Bread
- 1 ½ cups Mashed bananas (about 2-3 ripe) ($0.75)
- ⅓ cup Vegetable oil ($0.23)
- 1 teaspoon Baking soda ($0.01)
- ¼ teaspoon Salt ($0.01)
- 1 teaspoon Vanilla extract ($0.03)
- 2 large Eggs ($0.30)
- 1 ½ teaspoon Pumpkin pie spice ($0.12)
- ½ cup Granulated sugar ($0.18)
- ¼ cup Brown sugar ($0.11)
- 1 ½ cups All-purpose flour ($0.20)
- 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.
- 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.