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Pumpkin Banana Bread
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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.
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Pumpkin Banana Bread
- YIELD: 1 (9-inch) loaf
- 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)
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.
Recipe adapted from Banana Bread with Streusel Topping.
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