Pumpkin Banana Bread

This mash-up creates the most beautiful Pumpkin Banana Bread, perfect for enjoying during the 'ber months!

The caramelized cinnamon sugar banana on top puts it over the top and adds a stunning flavor.

If you love this variation on classic pumpkin bread, you should check out my Chocolate Pumpkin Swirl Loaf, too.

Ingredients

This recipe is perfect for using up bananas that might be going past their prime, and to finish off that can of pumpkin that's sitting in the fridge.

The remaining ingredients are all pantry staples. I could whip this recipe up on a whim almost any day.

Method

First, cream together the butter and sugar until light and fluffy. Then beat in the pumpkin, banana, eggs, and vanilla.

Stir in the dry ingredients and add the batter to a buttered and parchment-lined loaf pan. Top the batter with a banana that has been sliced in half.

Finish the loaf off by dusting the top with cinnamon sugar. This gives a beautiful finish and a crisp, flavorful top.

When the loaf has finished baking, let it cool in the pan for 5-10 minutes. Then use the parchment paper to lift it out of the pan and onto a cooling rack.

This will help the loaf cool and prevent it from getting soggy.

This Pumpkin Banana Bread celebrates all the flavors of fall in a beautiful way. Beautifully spiced and perfect with a cup of coffee! If you love this, try it turned into my Pumpkin Banana Muffins with Pecan Crisp Topping!

Continue to Content

📖 Recipe

Yield: 8 slices

Pumpkin Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Celebrate the flavors of fall with this beautiful Pumpkin Banana Bread.

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Ingredients

• 8 tablespoons Unsalted Butter, room temperature
• 1 cup Brown Sugar
• 2 large Eggs, room temp
• 1 teaspoon Vanilla Extract
• 1 cup Pumpkin Puree
• ½ cup Mashed Banana
• 1 ½ cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt, Morton’s
• 1 tablespoon Pumpkin Pie Spice
• 1 Whole Banana, sliced for topping
• 1-2 Tablespoons Cinnamon Sugar

Instructions

1. Preheat the oven to 350˚F.
2. Butter and line a loaf pan with parchment paper, set aside till needed.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and brown sugar till fluffy, about 3 minutes.
4. Beat in the eggs and vanilla until well incorporated.
5. Stir in the pumpkin and mashed banana until just blended in.
6. Add the flour, baking soda, pumpkin spice, and salt to the bowl and blend on low just till no streaks of flour remain.
7. Pour the batter into your prepared pan and top with the whole sliced banana and cinnamon sugar.
8. Bake in the preheated oven for 60-65 minutes or until a toothpick or cake tester comes out clean.
9. Let the bread rest in the pan for 5-10 minutes, on a cooling rack after it comes out of the oven. Then use the parchment paper to lift it out of the pan and let cool completely before slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Webake Large Enamel Bread Pan, Long Banana Bread Loaf Pan for Baking, Non-Stick Rectangle Cake Pan Enamelware White 12 x 4.5 Inches
• 
  SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• 
  OXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic Snaps
• 
  OXO Good Grips 4 Piece Stainless Steel Measuring Cups with Magnetic Snaps
• 
  KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 343mgCarbohydrates: 53gFiber: 3gSugar: 29gProtein: 5g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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