Tis the season for cozy bakes, and this Pumpkin Banana Bread is just the thing to make your kitchen smell like fall. It combines two classic quick breads into one moist, tender loaf with plenty of spice and natural sweetness from the bananas. Best of all, this recipe makes two loaves, so there’s one to keep and one to share.
We are lucky enough to have the coziest, quirkiest, quaintest little tea room nearby, and whenever I visit, I often order the tea tower. It arrives with finger sandwiches, fresh fruit, tiny chocolate muffins, and what they call “sweet breads”. These might be pumpkin bread, banana bread, pineapple-spice bread, or any combination thereof. When the whole tower is presented alongside a steaming pot of tea, well. It’s a thing of beauty.
This Pumpkin Banana Bread reminds me of those sweet breads, which are top tier in more ways than one. (They’re always served on the top tier of the tea tower, too. That’s a lot of T’s!)
Make the Banana Pumpkin Bread Batter
You won’t need any special equipment for this recipe. A hand mixer and two large mixing bowls get the job done, although you could stir everything by hand with a whisk and a spatula.
First, in a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In a separate large bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Add the canned pumpkin puree and mashed banana. Mix well until smooth.
Add the dry ingredients to the pumpkin-banana mixture and mix just until incorporated. The batter will be thick, so resist the temptation to keep mixing once the flour streaks are gone. In fact, I usually stop the mixer short of having all the flour mixed in, and fold together any streaks by hand with a rubber spatula.
Ingredients tip: Use plain canned pumpkin puree, not pumpkin pie filling. Canned pumpkin provides a more consistent texture than homemade pumpkin puree, which can vary in moisture content. As for the bananas, the spottier, the better! Overripe bananas are preferred here because they are sweeter and mash easily into the batter.
Bake in Standard Loaf Pans
Grease two standard 9×5 inch loaf pans (8×4 will work too), and divide the batter evenly between the two pans. Smooth the tops with a spatula then sprinkle each loaf with two tablespoons of shelled pumpkin seeds (aka pepitas). This little touch makes the loaves look nice, but I also love the crunch. It’s a nice contrast to the moist interior.
Bake at 350°F for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. If the tops are browning faster than the centers are baking, loosely tent the loaves with aluminum foil toward the end of the baking time. Since ovens vary, start checking the loaves at the 45-minute mark. Be sure to test the very center, where quick breads tend to finish baking last.
Cool the Loaves on Wire Racks
Let the loaves rest in the pans for about 5 minutes before turning them out. Then carefully turn them out onto wire cooling racks. You can let the bread cool completely for the neatest slices, but it’s awfully hard to resist cutting into a loaf when it’s still warm. A thick slice with salted butter melting into the crumb is one of fall’s simple pleasures.
How to Serve Pumpkin Banana Bread
This bread is right at home on the breakfast table, but I enjoy it most as an afternoon treat. Naturally, my favorite way to serve it is with a hot cup of tea, but it’s also great with coffee. Here are a few more ways to enjoy it:
- Make your own tea tower. Cut slices into smaller rectangles and arrange them on a tiered serving stand with same-sized finger sandwiches, fresh fruit, and a few little cookies or chocolates. Perfect for a ladies’ tea or little kid’s tea party.
- Serve it for fall brunch. Arrange slices on a platter alongside your brunch fixings. It also makes a nice addition to a Thanksgiving morning breakfast spread.
- Toast a slice. Lightly toast the bread and spread it with salted butter, cream cheese, or a little maple butter. The edges become slightly crisp while the center stays soft.
- Give a loaf away. Since the recipe makes two, wrap one in parchment paper and tie it with baker’s twine for a homemade gift. It’s just the thing to leave on a neighbor’s doorstep or bring along when visiting a friend.
How to Store Pumpkin Banana Bread
Both pumpkin and banana contribute plenty of moisture to this bread, helping it stay soft for several days. The trick is to wrap it well so it doesn’t dry out.
- Room temperature storage: Once the loaves have cooled completely, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. Store at room temperature for up to 3 days in a cool, dry kitchen.
- Refrigerator storage: For longer storage, keep the bread tightly wrapped in the refrigerator for up to 5 days. Refrigeration can firm up the crumb, so let slices come to room temperature before serving, or warm them briefly in the microwave.
- Freezer storage: These loaves freeze beautifully. Wrap a completely cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw the wrapped loaf at room temperature before slicing and serving. You can also freeze individual slices for easy breakfasts and afternoon snacks.
This Pumpkin Banana Bread is easy enough to whip up on a weeknight. Or make it on a rainy fall Sunday for a week’s worth of satisfying breakfasts. It’s perfectly spiced and both the flavors of pumpkin and banana are very much present. A slice is perfectly wonderful on its own, but a little salted butter (ok, a lot!) melting into a warm slice makes it even better.
Pumpkin Banana Bread
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine grain sea salt
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 2/3 cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup mashed banana overripe, about 2–3 medium bananas
- 1/4 cup pumpkin seeds shelled, for topping
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Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with baking spray or butter, making sure to coat the corners and sides thoroughly.
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In a large mixing bowl, whisk together the flour, baking soda, salt, baking powder, and pumpkin pie spice until evenly combined. Set aside.
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In a separate large bowl, beat together the granulated sugar, brown sugar, vegetable oil, and eggs until smooth and well blended. Add the canned pumpkin puree and mashed banana. Mix until the pumpkin and banana are evenly incorporated.
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Add the dry ingredients to the wet ingredients. Mix on low speed until the mixture just comes together with a few flour streaks remaining. Then, stir gently with a rubber spatula just until no streaks of dry flour remain. The batter will be thick. Avoid overmixing, which can make the bread dense or tough.
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Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula. Sprinkle each loaf with 2 tablespoons of pepitas.
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Place the pans on the center rack of the preheated oven. Bake for 45–55 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs attached. There should be no wet batter on the toothpick. If the tops begin to brown too quickly, loosely tent the loaves with aluminum foil during the final 15–20 minutes of baking.
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Remove the pans from the oven and let the bread cool in the pans for 5 minutes. Carefully run a thin knife around the edges to loosen the loaves, then turn them out onto a wire cooling rack. Allow to cool until warm or completely cooled before slicing.
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Enjoy the pumpkin banana bread slightly warm or at room temperature. Store leftovers tightly wrapped to preserve moisture.
Bananas: Choose very ripe bananas with plenty of brown spots on the peels. Overripe bananas are naturally sweeter, softer, and easier to mash, giving the bread better flavor and texture.
Pumpkin pie spice substitute: If you don’t have pumpkin pie spice, you can make a small batch using:
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
This blend makes 1 1/2 tablespoons of pumpkin pie spice called for in the recipe.
Storage: Wrap cooled loaves tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap completely cooled loaves or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
