This Pumpkin Banana Bread is the perfect cozy treat for fall! With the warm flavors of pumpkin and sweet bananas, it’s moist and oh-so-delicious.
Honestly, I love how it fills the kitchen with a wonderful smell while baking. Plus, it’s a great way to use up those overripe bananas hanging around! 🍌
Key Ingredients & Substitutions
Bananas: Using ripe bananas is crucial! They should be soft and speckled for maximum sweetness. If you don’t have bananas, try substituting with unsweetened applesauce (1/2 cup) for similar moisture.
Pumpkin Puree: Canned pumpkin is convenient, but homemade puree works wonders too! If pumpkin isn’t available, butternut squash puree can be a fantastic substitute.
Unsalted Butter: For a lighter option, you can use coconut oil or canola oil instead. Just remember, the bread will have a slightly different taste if you switch to oil.
Brown Sugar: This adds a richer flavor. You can swap it with coconut sugar or a granulated sugar if needed, but the flavor will be less deep. I personally love the caramel notes from brown sugar!
Spices: Adjust spices based on your taste preference! For example, add more cinnamon or leave out the ginger. You can even sprinkle in some pumpkin spice if you have it on hand!
How Can I Ensure My Banana Bread is Moist and Fluffy?
To achieve a moist and fluffy texture, the mixing technique is key. Here are some tips:
- Combine wet ingredients thoroughly before adding dry ones. This helps distribute flavors evenly.
- Be careful not to overmix the batter. Stir just until no flour pockets remain. Overmixing can lead to tough bread.
- Don’t skip waiting for the bread to cool before slicing! This allows it to set and keeps it from being gummy.
With these tips, your pumpkin banana bread will turn out beautifully every time! Happy baking!
Delicious Pumpkin Banana Bread
Ingredients You’ll Need:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful bread takes about 15 minutes to prepare and 50-60 minutes to bake. Plus, you’ll want to let it cool for about 10-15 minutes before slicing. So, in total, you’re looking at around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease a 9×5-inch loaf pan or line it with parchment paper to help the bread come out easily later!
2. Mix the Wet Ingredients:
In a large bowl, mash the ripe bananas until smooth, then add the pumpkin puree, melted butter, and brown sugar. Mix these ingredients well until everything is blended nicely.
3. Incorporate the Eggs and Vanilla:
Now, beat in the eggs one at a time, making sure they are fully combined before adding the next. After that, stir in the vanilla extract for some extra flavor!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step ensures that the spices and leavening agents are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients. Stir gently with a spatula or wooden spoon just until no flour is visible. Remember, don’t overmix—this will help keep your bread light and fluffy!
6. Add Optional Nuts:
If you’re using nuts, gently fold them into the batter now. They add a lovely crunch and additional flavor!
7. Pour and Smooth:
Next, pour the batter into your prepared loaf pan and smooth out the top with a spatula.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. After that, transfer it to a wire rack to cool completely. This step is important so it doesn’t get soggy.
10. Slice and Serve:
Now comes the best part! Slice your delicious pumpkin banana bread and enjoy it plain or spread with a bit of butter for extra yumminess. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook it and puree it until smooth before measuring. You’ll need about 1 cup of cooked and pureed pumpkin for this recipe.
How Do I Store Leftover Pumpkin Banana Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze it for up to 3 months!
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, dried fruit, or different nuts like pecans or almonds. Just remember to adjust the quantities a bit to maintain the right batter consistency.
How Do I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking soda and any other additives are gluten-free as well!