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.
Preheat the oven to 350 degrees F and grease the inside of a 9x5 bread loaf pan.
In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until mixed.
In another bowl, whisk together the sugars, oil, and eggs until combined.
Add in the pumpkin puree and mashed bananas.
Fold in the flour mixture until no flour streaks remain.
Pour the batter into your loaf pan.
Bake for 1 hour and 30 minutes or until a toothpick can be inserted and come out clean (or with just a few moist crumbs).
If the top of the loaf is turning browner than you'd like, you can lay a piece of foil over the top. This will keep if from darkening further. I like to add the foil during the last 30-40 minutes.
Let the bread cool in the pan for 5 minutes before flipping over and onto a wire rack to cool completely.
Let cool completely. Serve and enjoy.
Notes
Ripe Bananas. Use ripe bananas for better flavor and easier mashing.
Muffins. Scoop batter into muffin pan, filling each about ⅔ full. Bake for 15-20 minutes or until toothpick comes out clean. Makes about 24 muffins.
Baking Time Adjustment. Adjust baking time based on loaf pan size. Use (2) 8x4 pans for about 60 minutes or (2) 9x5 pans for 45-50 minutes. Check with toothpick and adjust as needed.
Pumpkin Puree. Use canned pumpkin puree, not pumpkin pie filling.
Storage. Store pumpkin banana bread in airtight container at room temperature for up to 4-5 days or freeze for up to 3 months.