Pumpkin Banana Bread

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Steps to Make It.

Ingredients

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Nutritions

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PHP Directions

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HTML Directions

1. 1

   Gather Ingredients
   

   Gather the ingredients.

2. 2

   Prepare the Loaf Pan
   

   Lightly grease a 9-x 5-inch loaf pan, then line with a parchment paper sling, letting excess hang over the long sides for easy transfer after baking.

3. 3

   Mix the Wet Ingredients
   

   Whisk together the bananas, eggs, and brown sugar in a large bowl. Continue to whisk and gently mash the banana mixture until the batter is smooth and only a few small lumps remain.

4. 4

   Add Additional Ingredients
   

   Add the oil, yogurt, pumpkin puree, and vanilla to the bowl, whisking well until combined.

5. 5

   Combine Dry Ingredients
   

   In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk into the wet ingredients just until you no longer see traces of flour. Use a silicone spatula to scrape down the sides of the bowl and fold the batter together a few more times to completely combine.

6. 6

   Fill the Loaf Pan
   

   Scrape the batter into the prepared loaf pan, smoothing it into an even layer. Tap on the counter a few times to release any air bubbles. If you like you can top with nuts at this point or wait and sprinkle onto a glaze after baking.

7. 7

   Bake the Bread
   

   Bake the loaf until a toothpick inserted in the middle comes out with only a few moist crumbs, 50 to 60 minutes.

8. 8

   Cool and Serve
   

   Let the bread completely cool in the loaf pan, then use the parchment paper sling to remove it from the pan. Top with a glaze or serve with a scoop of yogurt, if desired.

I’m a firm believer that pumpkin bread isn’t just for the fall season and this recipe proves it. Pumpkin banana bread combines the best of two snacking cake worlds: the sweet glory of banana bread and the quintessential warm spices we dream of during fall season. You normally find pumpkin puree and bananas as interchangeable ingredients in baked goods, and that’s because they function similarly, providing a rich texture and flavor.

Use Yogurt for Quick Bread Perfection

I love the addition of Greek yogurt in any quick bread or cake because it adds even more moisture for the ideal texture days after baking. Plus, the acidity reacts with the baking soda to give a fluffier, loftier crumb. You can easily swap in buttermilk or a mixture of milk and lemon juice for the yogurt in a pinch.

Oil > Butter (This Time)

Similarly, oil contributes to the moisture of the cake since it remains in liquid state at room temperature, whereas butter solidifies. Additionally, cakes tend to bake up taller with oil as butter can weigh down the batter. If the flavor of the olive oil is too intense for you, feel free to sub in a more neutral-tasting oil such as vegetable.

Serve It Up in Style

You can double this recipe for a larger pan or two loaves, adjusting the bake time as needed. If you want to add even more fall-forward sweetness, you can whip up a maple or cream cheese glaze to drizzle over the cake after it’s cooled to room temperature. I love to enjoy a slice with a dollop of yogurt and drizzle of honey. Or, you can keep it simple with a smear of salted (always salted) butter and a hot cup of coffee on the side.

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