Why be forced to play favorites? Pumpkin Banana Bread combines two classics into something new and delicious!
In the music world, mashups are a fun way to experience two well-known songs “mashed” together to make something new. A classic example is the two Beatles’ songs “She Loves You” and “All You Need is Love,” or the newer songs “Americano” by Lady Gaga and J.Lo’s “Dance Again.” You’re welcome for those earworms! Magical things happen when you combine two favorites. Occasionally this can work in the world of cooking as well.
Two quick bread classics, pumpkin bread and banana bread, can be combined to make a delicious, new loaf. Pumpkin banana bread brings the warm, cozy spices of pumpkin bread and the sweetness of banana bread, so you get the best of both flavor profiles.
Pumpkin banana bread is wonderful for breakfast, a snack, or even dessert. It can be served warm, at room temperature, chilled, or toasted, depending on your preference. Best of all, it’s incredibly easy to make and nearly foolproof. So grab those overripe bananas and that can of pumpkin purée that’s been sitting in your pantry since before Thanksgiving and get baking! You won’t regret it.
The secret to good quick bread
Quick breads are those kinds of breads that don’t require yeast or rising time. Pumpkin bread, banana bread, and zucchini bread are all examples of popular quick breads. While they are quicker to make than yeast breads, there is a secret to getting moist, tender loaves. And it’s kind of a zen thing. Meaning: do less. If you consistently end up with dry or somewhat tough quick breads, it is likely because you’re overmixing. When you combine the dry ingredients into the wet ones, mix slowly and stop the moment there are no more dry clumps remaining. It’s probably sooner than you’d expect! No whisking or beating required here; just a rubber spatula or wooden spoon and a watchful eye.
How do I store leftovers?
Pumpkin banana bread stores really well. Because of the high moisture content (thanks to the pumpkin), it will keep at room temperature for up to 3 days and in the fridge for up to 7 days, as long as it’s in a resealable bag or airtight container. You can also freeze leftovers; double-wrap the loaf in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Serving suggestions
Pumpkin banana bread makes for a lovely breakfast. Simply pair it with some protein like yogurt or Air-Fryer Bacon, and you’ve got a filling, delicious start to your day. If the bread is on day four or five and starting to dry out a little bit, you can toast your slice and spread it with homemade Pumpkin Butter for an extra treat! This bread also makes for a nice afternoon snack or dessert. If you’re serving it as a dessert, top with a dollop of Maple Cream Cheese Frosting and sprinkle a little ground cinnamon for the final touch. The combo of banana, pumpkin, and maple syrup is irresistible and especially delicious in the autumn months!
Pumpkin Banana Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin pie spice
- 2 large ripe bananas mashed
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray or lightly coat with oil.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
- Separately, in a medium bowl, stir together the mashed bananas, canned pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Slowly mix dry ingredients into wet until combined. Do not overmix to keep the bread tender.
- Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
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