Pumpkin Banana Bread

5 from 5 votes

The best of both worlds! This pumpkin banana bread blends the flavor of classic banana bread with fall pumpkin spice for a soft, naturally sweet loaf you’ll want to bake all season long.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread, Breakfast/Snack

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

1 ¾ cups whole wheat pastry flour or all-purpose flour
2 teaspoons pumpkin pie spice
1 ½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
1 cup canned pumpkin puree
1 cup mashed banana about 2 large or 3 medium ripe bananas
½ cup maple syrup
⅓ cup melted coconut oil avocado oil or olive oil
¼ cup coconut sugar
1 teaspoon vanilla
½ cup chopped walnuts, pecans or chocolate chips (optional)

Instructions

Preheat oven to 350° F and grease a 9″x5″ loaf pan or line with parchment paper.
In a medium bowl, stir together flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
1 ¾ cups whole wheat pastry flour or all-purpose flour, 2 teaspoons pumpkin pie spice, 1 ½ teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
In a large bowl, whisk together the eggs, pumpkin, mashed banana, maple syrup, oil, coconut sugar and vanilla.
2 large eggs, 1 cup canned pumpkin puree, 1 cup mashed banana, ½ cup maple syrup, ⅓ cup melted coconut oil, ¼ cup coconut sugar, 1 teaspoon vanilla
Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
Gently stir in chopped nuts or chocolate chips, if using.
½ cup chopped walnuts, pecans
Pour the batter into the prepared loaf pan, smooth the top and top with additional chocolate chips or nuts, if using. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

If the top browns before the center is done, loosely cover with foil and continue baking.

Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.

Video

Notes

Storage: Store completely cooled bread in an airtight container at room temperature for 3–4 days or refrigerate for up to 1 week.
Freezing: Wrap individual slices or the whole loaf and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.

Nutrition