pumpkin banana loaf
This incredible pumpkin banana loaf is a comforting, warm hug in a slice, born from a pile of overripe bananas and a half-used can of pumpkin puree. It’s an incredibly easy-to-make quick bread that beautifully blends the sweet earthiness of pumpkin with rich banana flavor, spiced with cinnamon and nutmeg. It creates a moist, tender crumb that melts in your mouth and is perfect for busy mornings, afternoon snacks, or a wholesome dessert. This recipe minimizes food waste by using ripe bananas and offers a healthier-ish alternative to many baked goods, packing in fruit and veggie goodness. It's truly a versatile and delicious treat that's loved by all.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 2 hours 20 mins
- Yield: 12 servings
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups All-purpose flour
½ cup Granulated sugar
½ cup Brown sugar (packed)
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground cinnamo
½ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
2 Large eggs, lightly beate
1 cup Canned pumpkin puree (not pumpkin pie filling)
1 cup Ripe mashed bananas (about 2-3 medium)
½ cup Vegetable oil or melted unsalted butter
1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy lifting
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps of brown sugar
- In a separate medium bowl, mash your ripe bananas well with a fork. You want about 1 cup of mashed banana. A few small lumps are perfectly fine
- To the mashed bananas, add the lightly beaten eggs, pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix! If adding any variations like chocolate chips or nuts, fold them in now
- Scrape the batter evenly into your prepared loaf pan. Smooth the top with your spatula
- Place the loaf pan in the preheated oven. Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the pumpkin banana loaf comes out clean or with moist crumbs attached
- Once baked, remove the pumpkin banana loaf from the oven. Let it cool in the pan on a wire rack for about 10-15 minutes
- Carefully lift the pumpkin banana loaf out of the pan using the parchment paper overhang or invert it onto the wire rack. Let it cool completely before slicing
Notes
Use Very Ripe Bananas: The browner, the better! Ripe bananas are sweeter, have stronger flavor, and mash more easily, contributing significantly to moisture and taste.
Do Not Overmix: Once wet and dry ingredients are combined, mix just until no dry streaks of flour remain to prevent a dense, chewy loaf. A few lumps are fine.
Measure Flour Correctly: Spoon flour into the measuring cup, then level it off with a straight edge to avoid using too much flour and ending up with a dry, crumbly loaf.
Pumpkin Puree, Not Pie Filling: Always use 100% pure canned pumpkin puree, as pie filling contains added sugars and spices that alter flavor.
Even Baking: If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.
Test for Doneness: A wooden skewer inserted into the center should come out clean or with moist crumbs attached.
Cool Completely: Allow the loaf to cool completely on a wire rack before slicing for clean cuts and the best texture.
Storage at Room Temperature: Store the cooled loaf tightly wrapped in plastic wrap or foil, or in an airtight container, for up to 3-4 days.
Freezing for Longer Storage: Once completely cooled, wrap the entire loaf tightly in plastic wrap and then foil, freezing for up to 3 months. For individual portions, slice, layer with parchment paper, and freeze in an airtight bag.
Dairy-Free Option: Use vegetable oil instead of melted butter for a dairy-free loaf.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) for a gluten-free version.
Egg Substitute: Use flax eggs (1 tbsp ground flaxseed meal + 3 tbsp water per egg) or a commercial egg replacer for an egg-free loaf, noting texture may slightly alter.
Find it online: https://powerecipe.com/pumpkin-banana-loaf/