Two quickbread favorites join forces in this family favorite recipe for extra-moist Pumpkin Banana Bread.
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.
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe adapted from Banana Bread with Streusel Topping.
I made this with 1 cup of my personal gf blend w/out xantham gum and then 1 cup of pilsbury’s gf flour (cup for cup) that has xantham gum in it. We thought it was amazing. I’ve never had any trouble making quick breads with gluten free flour but due to the reviews, I decided I should try the gf flour w/xantham gum in it. Very good recipe!
Awesome! I’m so thrilled you enjoyed the recipe, Christine!
I made this with 1 cup of my gf blend w/out xantham gum and then 1 cup of pilsbury’s gf flour that has xantham gum in it and it was amazing. I’ve never had any trouble making quick breads with gluten free flour but due to the reviews, I decided I should try the gf flour w/xantham gum in it. Very good recipe!
One of the best breads I’ve ever made! Perfect combination of both pumpkin and banana! This will for sure be a family go-to.
I’m so thrilled you enjoyed the recipe, Brette!
This is so weird! I have just enough Bob’s Red Mill 1to1 gluten free flour for one loaf, but I have an open can of pumpkin purée and 2 speckled ripe bananas! Just this morning I was wondering how it would be to combine the two and then I saw your post on ig that you had posted a day ago!
Do you have any suggestions as I will be using gluten free flour? I saw someone’s comment about her coming awful, and your reply as well about using Cup4Cup.
Hi Eleyn – I’ve never tried this recipe using Bob’s Red Mill gluten-free flour so I can’t guarantee what the results would be. Let me know if you give it a shot!
This recipe worked well for me because I had overripe bananas and but I wanted pumpkin bread. Good recipe with just a taste a hint of banana.
I’m so thrilled you enjoyed the recipe, Maria!
I wasn’t sure about pumpkin and banana together, but it turned out amazing! So moist and full of pumpkin flavor with just a hint of banana. Thank you!
You are so welcome, Lesley!
Baked it with gluten-free flower: turned out really awful..
Hi there! Unless you are using a brand of gluten-free flour such as Cup4Cup, the substitution of all gluten-free flour for regular all-purpose flour will not yield a great result.
If I make these into muffins, what would be the temp and time? Thank you.
Hi Pam – I have never made this recipe into muffins so I’m not sure the time but the temp would be 350F.
I really want to make a lot of these for this weekend, but I’m worried if I use an 8-mold mini loft pan that’s 11.42W x 15.35L x 1.5H (the one from World Market) would make it too dry OR should I just use the disposable 6-9 IN loaf pans?
Thank you.
Oh man this looks amazing! And the extra sugar on top. Too good!
Thank you, Emily! Love that added crunch!
Pumpkin AND bananas!?!?! Yay! Could it get better?
It’s my new all-time favorite combo :)
That piece with butter smeared on it is calling my name!
Haha! And it’s all yours, Rachel :)