Lightly spiced and studded with walnuts, this pumpkin banana bread is a staple for the autumn season! Whip up a loaf to enjoy for breakfast or dessert with the entire family.
I know it's technically still summer, but in my book, the minute September begins, we've officially entered into the autumn season.
And boy oh boy, we are kicking things off with a bang with this pumpkin banana bread recipe.
It's everything you could ever want in a recipe — easy to make, packed with flavor, and it makes your entire kitchen smell like a fall candle. Definitely my kind of bread!
Why You're Going to Love This Recipe
No mixer necessary. All you really need to make this recipe is two bowls and a whisk! It couldn't be easier to make.
Delicious autumn flavor. Trust me when I say this bread tastes like fall. From the addition of pumpkin to the various spices like cinnamon and nutmeg, the autumnal flavors shine through in this recipe.
Perfect for sharing. I love loaf recipes like this because they're great for a crowd. And if you're baking for one, you can always freeze the slices to enjoy later.
How to Make This Recipe
You'll find the full list of ingredients and instructions below, but here's a quick overview of how to make this delicious pumpkin banana bread!
- Start by mashing up the bananas. And for this recipe, the riper the bananas are, the better! I usually just mash them up with a fork on a cutting board.
- Next, whisk together the mashed bananas, vegetable oil, brown sugar, eggs, vanilla extract, sour cream, and pumpkin puree until thoroughly incorporated. I usually use canned pumpkin for this recipe, but you have the option to use fresh pumpkin if you'd like.
- Mix together all the dry ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the chopped walnuts.
- Pour the batter into a 9x5 inch loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
- Let the bread cool completely in the pan before removing and slicing.
Tips for Making This Bread
Make sure your bananas are ripe. When it comes to banana bread, the best bananas are overripe ones. I'm talking lots of streaks of black! When my bananas start to ripen, I like to cut them up and store them in the freezer. Then, you can use them for banana bread at any time in the future.
To make your life easier, use canned pumpkin. I always like to use canned pumpkin when making this bread simply because it's easiest! You can usually find it in any grocery store this time of year. However, you can use fresh pumpkin instead if that's your jam.
Use a toothpick to see if the bread is ready. The best way to determine when this bread has finished baking is to insert a toothpick or cake tester directly in the middle of the loaf. If the toothpick comes out clean (with no liquid), then it's time to take the bread out of the oven.
Common Questions About This Bread
Yes, absolutely! Let the bread cool completely after baking, then wrap it tightly in plastic wrap and freeze it for up to two months. I also like freezing individual slices since they thaw a bit faster.
Personally, I like to place the peeled bananas on a cutting board and mash them using a fork or potato masher. However, you can also mash them using a handheld mixer or stand mixer if you'd like.
Great idea! Simply follow the recipe as written and pour the batter into a lined muffin tin. Bake the muffins at 350°F (177°C) for 18-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
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