Pumpkin Banana Bread is a delightful and wholesome treat that combines the rich flavors of pumpkin and banana in a moist, tender loaf. This recipe is perfect for breakfast or a snack, offering natural sweetness from bananas and honey. The addition of pumpkin adds a lovely texture and a boost of nutrients. You can easily whip it up on a cozy morning and enjoy it with a cup of coffee or tea.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Perfectly Moist and Flavorful
- Easy to Make
- Packed with Nutrients
- Great for Breakfast or Snack
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Resting Time: 15 minutes
- Total Time: Approximately 1 hour 30 minutes
Ingredients List
- 1 cup mashed banana (about 2 large bananas)
- 4 tablespoons unsalted butter (at room temperature)
- 1/4 cup coconut sugar or light brown sugar
- 2 tablespoons nonfat plain Greek yogurt
- 1/3 cup honey
- 2 large eggs (at room temperature)
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups white whole wheat flour
- 1/2 cup pecan halves or walnut halves (optional)
How to Make Step-by-Step
1. Preheat the Oven
Preheat the oven to 350 degrees F. If you are using nuts, toast them on an ungreased baking sheet for 8-12 minutes.
2. Prepare Bananas and Butter
Mash bananas to measure 1 cup. In a stand mixer or mixing bowl, beat together the butter and coconut sugar until smooth.
3. Mix in Wet Ingredients
Beat in the banana, yogurt, honey, eggs, pumpkin, and vanilla until well blended.
4. Add Dry Ingredients
Sprinkle in the pumpkin pie spice, baking soda, baking powder, and salt, then add the flour. Stir until just combined, and fold in the nuts if using.
5. Let the Batter Rest
Scrape the batter into a greased loaf pan and let it rest for 15 minutes.
6. Bake
Bake the loaf for 55-70 minutes, or until a toothpick comes out clean when inserted in the center.
7. Cool
Cool the loaf on a rack, then wrap it in plastic and refrigerate for at least 1 hour before slicing.
8. Muffin Option
Optionally, you can bake this batter as muffins at 375 degrees F for 22-27 minutes.
9. Store Leftovers
Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Serving Suggestions
Enjoy warm slices of Pumpkin Banana Bread with butter or cream cheese. It also pairs wonderfully with a hot beverage like coffee, tea, or hot cocoa.
Storage Tips
- Keep in the Refrigerator: Store in an airtight container to maintain freshness.
- Freeze for Longer: Slices can be frozen individually for easy access.
- Use Wax Paper: Place wax paper between slices if stacking to prevent sticking.
Tips for Success
- Use Ripe Bananas: Overripe bananas work best for natural sweetness.
- Don’t Overmix: Stir just until combined to keep the bread tender.
- Test for Doneness: Insert a toothpick into the center to check if it’s fully baked.
Variations to Try
- Add Chocolate Chips: Incorporate dark chocolate chips for a sweeter treat.
- Use Different Nuts: Swap pecans for walnuts or leave them out entirely.
- Experiment with Spices: Try adding a dash of allspice or cardamom for a unique flavor.
FAQs
Can I use pumpkin pie filling instead?
No, use pure pumpkin puree for the best results.
How can I tell when the bread is done?
Insert a toothpick into the center; it should come out clean.
Can I make it gluten-free?
Yes, substitute the flour with a gluten-free flour blend.
How should I store it?
Wrap it in plastic and refrigerate for up to 5 days, or freeze for 3 months.
Closing Notes
Closing this homemade Pumpkin Banana Bread recipe is an excellent choice for a tasty and nutritious snack or breakfast. With its warm spices and inviting flavors, it’s sure to please everyone in the family. Whether enjoyed fresh out of the oven or as a chilled slice later, this bread brings comfort and joy to any table. Enjoy baking and savoring this delicious treat!
Pumpkin Banana Bread
Ingredients
Wet Ingredients
- 1 cup mashed banana (about 2 large bananas) Use overripe bananas for natural sweetness.
- 4 tablespoons unsalted butter (at room temperature)
- 1/4 cup coconut sugar or light brown sugar
- 2 tablespoons nonfat plain Greek yogurt
- 1/3 cup honey
- 2 large eggs (at room temperature)
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups white whole wheat flour
Optional Ingredients
- 1/2 cup pecan halves or walnut halves Optional
Instructions
Preparation
- Preheat the oven to 350 degrees F. If you are using nuts, toast them on an ungreased baking sheet for 8-12 minutes.
- Mash bananas to measure 1 cup. In a stand mixer or mixing bowl, beat together the butter and coconut sugar until smooth.
- Beat in the banana, yogurt, honey, eggs, pumpkin, and vanilla until well blended.
- Sprinkle in the pumpkin pie spice, baking soda, baking powder, and salt, then add the flour. Stir until just combined, and fold in the nuts if using.
- Scrape the batter into a greased loaf pan and let it rest for 15 minutes.
Baking
- Bake the loaf for 55-70 minutes, or until a toothpick comes out clean when inserted in the center.
- Cool the loaf on a rack, then wrap it in plastic and refrigerate for at least 1 hour before slicing.
Optional Muffins
- Optionally, you can bake this batter as muffins at 375 degrees F for 22-27 minutes.
Storage
- Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
