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Side view of a slice of pumpkin banana bread on a cutting board with a slice cut off
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Pumpkin Banana Bread

Mix pumpkin pie and banana bread in this simple recipe that is SO delicious.
Keyword banana pumpkin bread, pumpkin banana bread
Servings 8 slices
Calories 400kcal
Author Madeline

Ingredients

  • 2 large ripe bananas
  • 1 cup pumpkin puree
  • 2 eggs room temperature
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 and ¼ cups all purpose flour
  • 3 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp kosher salt

Instructions

  • Preheat oven to 350F and grease a loaf pan or line with parchment paper
  • Mash bananas with a fork or potato masher in a large mixing bowl. Pour the pumpkin puree, eggs, vegetable oil, and sugar into the bowl. Mix with a whisk until smooth.
  • In a separate bowl mix together all purpose flour, pumpkin pie spice, baking soda and salt. Pour dry ingredients into the bowl with the wet ingredients and fold together with a flat spatula.
  • Pour batter into the prepared loaf pan. Bake at 350F for 70 minutes total. After 35 minutes of baking, loosely place a piece of tinfoil over the loaf to prevent the top from browning too much and continue cooking for another 35 minutes.
  • Remove from the oven and allow to cool completely before slicing then slice into 8 slices and enjoy!

Notes

  • You can make these into muffins! Just pour into muffin cups and bake at 350F for about 18 minutes
  • Make this recipe gluten free by swapping the standard all purpose for a gluten free flour blend
  • Be sure to use ripe bananas for this recipe

Nutrition

Serving: 1slice | Calories: 400kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 301mg | Potassium: 227mg | Fiber: 3g | Sugar: 30g | Vitamin A: 4847IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg