Pumpkin Banana Bread
Kelly Senyei
24
-
15 Comments
Fall doesn’t officially begin in my home until the first pumpkin recipe emerges. And more often than not, I kick off the cooler weather with a loaf of my go-to pumpkin bread. But a darkly speckled bunch of bananas were fortuitously hanging out by the oven this week, and it didn’t take much more nudging for me to arrive at my latest culinary hybrid: Pumpkin Banana Bread.
My two favorite quick breads have joined forces to result in a densely rich and extra-moist loaf starring overripe bananas, pumpkin purée and plenty of pumpkin pie spice. And the true pièce de résistance, a crunchy, crackly sanding sugar topping. Usher in all things autumn with this quick and easy recipe, then find more inspiration for pumpkin-filled sweets with recipes for Pumpkin Spice Waffles, The Best Pumpkin Chocolate Chip Muffins, Pumpkin Pie Biscotti and more.
Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Pumpkin Banana Bread
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 very ripe, darkly speckled large bananas, mashed well (about 1 cup)
- 3/4 cup canned pumpkin purée
- 1/4 cup buttermilk
- 2 large eggs, beaten lightly
- 6 Tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- Sanding sugar, for topping (optional)
Instructions
Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper so that it hangs over on the two longer sides of the pan, then grease the parchment paper with cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda and pumpkin pie spice. Set the mixture aside.
In a separate medium bowl, whisk together the mashed bananas, pumpkin purée, buttermilk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan then liberally sprinkle the sanding sugar on top (optional).
Bake the bread for about 55 minutes or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Using the parchment paper overhang, lift the loaf out of the pan and on to a cooling rack to cool completely. Slice and serve.
You Might Also Like...
Ali Maffucci: Founder of Inspiralized
Meet the Queen of Zoodles! Founder of Inspiralized, entrepreneur, New York Times best-selling author, mom and product inventor Ali Maffucci is dishing on all things …
Richard Ingraham: Private Chef of Dwyane Wade
Chef Richard Ingraham knows what it takes to fuel some of the biggest sports stars in the world. Not only is he the private chef of former NBA superstar Dwyane Wade,…
Jet Tila: Chef and Restaurateur
As the son of Thai and Chinese immigrants, Jet Tila's culinary journey has spanned the globe. The chef, restaurateur, cookbook author, and Food Network chef and judg…
Introducing The Just a Taste Podcast
Welcome to The Just a Taste Podcast hosted by Kelly Senyei! Grab a seat at her table, where she’s talking food, entrepreneurship, parenting and more. Kelly…
Southwestern Pasta Salad with Avocado Dressing
Add a flavor-packed spin to a deli classic with a crowd-friendly recipe for refreshing Southwestern Pasta Salad with Avocado Dressing. Are you ready to skip the store-b…
Peanut Butter Cup S’mores Dip
Are you ready to give a campfire classic an indoor makeover? Then look no further than this quick and easy recipe for Peanut Butter Cup S'mores Dip! I first shared this s'm…
Comments
Post a reply