Pumpkin Banana Bread
User Reviews
5
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Servings
8 slices
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Calories
400 kcal
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Cuisine
American, International, Vegetarian
Pumpkin Banana Bread
Description
This Pumpkin Banana Bread blends mashed ripe bananas and pumpkin puree to create a moist, flavorful quick bread flavored with pumpkin pie spice, baking soda, and a pinch of salt. The wet ingredients include eggs and vegetable oil, which help maintain tenderness and richness. The sugar sweetens and balances the spices.
The batter is stirred gently to combine dry and wet ingredients, avoiding overmixing which maintains a tender structure. Baking at 350°F for about 70 minutes (with a mid-bake foil tent) prevents excessive browning while ensuring the center cooks fully. Cooling completely is important before slicing to maintain loaf shape.
This loaf serves well sliced for breakfast, snacks, or dessert and is flexible enough to be made as muffins baked for approximately 18 minutes. Substituting gluten-free flour blends allows dietary adaptations without compromising texture.
Be sure to use very ripe bananas to maximize natural sweetness and moisture in this recipe.
Ingredients
- 2 banana large, ripe
- 1 cup pumpkin puree
- 2 egg room temperature
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 all-purpose flour ¼ cup
- 3 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp kosher salt
Instructions
- Preheat oven to 350F and grease a loaf pan or line with parchment paper
- Mash bananas with a fork or potato masher in a large mixing bowl. Pour the pumpkin puree, eggs, vegetable oil, and sugar into the bowl. Mix with a whisk until smooth.
- In a separate bowl mix together all purpose flour, pumpkin pie spice, baking soda and salt. Pour dry ingredients into the bowl with the wet ingredients and fold together with a flat spatula.
- Pour batter into the prepared loaf pan. Bake at 350F for 70 minutes total. After 35 minutes of baking, loosely place a piece of tinfoil over the loaf to prevent the top from browning too much and continue cooking for another 35 minutes.
- Remove from the oven and allow to cool completely before slicing then slice into 8 slices and enjoy!
Notes
- You can bake this batter as muffins for about 18 minutes at 350°F for individual servings.
- Substitute gluten-free all-purpose flour to make a gluten-free version of the bread.
- Use ripe bananas for optimal sweetness and moisture in the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 400kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 301mg | 13% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 4847IU | 97% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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