Pumpkin Banana Bread

5 from 1 vote

Made with pumpkin puree, ripe bananas, and warm spices this pumpkin banana bread is a perfect treat for fall. Make a large loaf of delicious fall flavors with this quick bread recipe.

Prep Time15

Cook Time1 30

Total Time1 45

Course: brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 435kcal

Author: Nicole Durham

Cost: Recipe $3.69 / Serving $0.37

Equipment

Ingredients

3 cups all-purpose flour ($0.39)
2 teaspoon baking soda ($0.02)
½ teaspoon baking powder ($0.02)
1 teaspoon salt ($0.01)
1 ½ teaspoon pumpkin pie spice ($0.12)
1 cup granulated sugar ($0.36)
½ cup brown sugar ($0.22)
⅔ cup vegetable oil ($0.47)
3 large eggs ($0.45)
1 cup canned pumpkin puree ($0.88)
1 cup mashed ripe bananas, about 2 to 3 bananas ($0.75)

US Customary - Metric

Instructions

Preheat. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix Dry. In a bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Mix Wet. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until combined. Whisk in the pumpkin puree and mashed bananas.
Combine. Add the dry ingredients to the wet ingredients and fold just until no flour streaks remain.
Bake. Pour the batter into the prepared pan and bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 30 to 40 minutes.
Cool. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Bananas. Use ripe bananas for better flavor and easier mashing.
Pumpkin. Use pumpkin puree only, not pumpkin pie filling.
Muffins. Fill muffin cups about ⅔ full and bake for 15 to 20 minutes. Makes about 24 muffins.
Pan Size. Two 8x4 loaf pans bake in about 60 minutes. Two 9x5 pans bake in 45 to 50 minutes.
Storage. Store at room temperature for 4 to 5 days or freeze for up to 3 months.

Nutrition