|nutritional information (per serving)|
View full nutritional information
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|Servings: 10 to 12|
|amount per serving|
|% Daily Value*|
|Saturated Fat 2g||8th %|
|178 mg||8th %|
|dietary fiber 2g||6%|
|Total sugar 14g|
|Vitamin C 3 mg||14%|
|Calcium 39 mg||3%|
|Iron 2 mg||10%|
|Potassium 174 mg||4%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
I'm a firm believer that pumpkin bread isn't just for fall, and this recipe proves it. Pumpkin Banana Bread combines the best of two snack cake worlds: the sweet splendor of banana bread and the typical warm spices we dream of in the fall. You'll typically find pumpkin puree and bananas as interchangeable ingredients in baked goods, and that's because they function similarly, providing rich texture and flavor.
Use yogurt for a quick, perfect bread
I love adding Greek yogurt to any quick bread or cake because it adds even more moisture and provides the ideal texture days after baking. Also, the acid reacts with the baking soda, resulting in a fluffy, airy crumb. In a pinch, you can also easily substitute buttermilk or a mixture of milk and lemon juice for the yogurt.
oil > butter (this time)
Likewise, oil contributes to the moistness of the cake because it stays in the liquid state at room temperature while butter solidifies. Also, cakes with oil tend to bake longer because butter can weigh down the dough. If the taste of the olive oil is too intense for you, you are welcome to use a more neutral-tasting oil, such as a vegetable oil.
Serve in style
You can double this recipe for a larger pan or two loaves of bread and adjust the baking time as needed. If you want to add even more fall sweetness, you can whip up a maple or cream cheese frosting and drizzle over the cake after it has cooled to room temperature. I love enjoying a slice of this with a dollop of yoghurt and a dash of honey. Or you can keep it simple with a dollop of salted (always salted) butter and a hot cup of coffee as a side.
“This Pumpkin Banana Bread was delicious, with lots of pumpkin spice flavor and moisture from the pumpkin and mashed banana. The quick bread was easy to make and an excellent choice for fall and holiday baking. My bread baked to perfection in 60 minutes.” —Diana Rattray
cooking spray or butter for greasing
1 cup roughly mashed, very ripe bananas, approx 2 Middle bananas
2 large eggs
3/4 Cup light brown sugar
1/2 Cup olive oil
1/4 Cup plain Greek yogurt
1 Cup pumpkin puree
1 teaspoon vanilla extract
2 cups (255 grams) all purpose flour
1 1/2 tablespoon Pumpkin Pie Spice
1 teaspoon baking powder
1/4 teaspoon baking powder
1/4 teaspoon fine Salt
1/4 Cup rough chopped pecansWalnuts or pepitas for garnish, optional
Gather the ingredients.
Place a rack in the center of the oven and heat to 350 F.
Lightly grease a 9 x 5 inch loaf pan, then line with a loop of parchment paper, letting the excess hang over the long sides for easier transfer after baking.
Whisk together the bananas, eggs, and brown sugar in a large bowl. Keep stirring and gently mash the banana mixture until the batter is smooth and only a few small lumps remain.
Add the oil, yogurt, pumpkin puree, and vanilla to the bowl and mix well until combined.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir into the wet ingredients until no more traces of flour can be seen. Using a silicone spatula, scrape the sides of the bowl and fold the dough a few more times until fully combined.
Scrape the dough into the prepared loaf pan and flatten into an even layer. Tap the work surface a few times to remove any air bubbles. You can sprinkle nuts on top at this point if you like (I use untoasted ones as they will brown as the cake bakes) or wait and sprinkle a glaze on top after baking.
Bake the loaf until a toothpick inserted in the center comes out just a few moist crumbs, 50 to 60 minutes.
Allow the bread to cool completely in the loaf pan, then remove it from the baking pan using the parchment paper loop. Top with a glaze (see options below) or serve with a scoop of yoghurt, if desired.
- Make sure your bananas are thoroughly mashed to avoid gummy pockets in your bread.
- Do not mix the dough too much or the bread may become too stiff. I like to whisk the flour together a bit to make sure there aren't any lumps, then use a spatula to fold in the remaining dry ingredients, being careful to scrape the sides and bottom of the bowl.
- To prevent your bread from becoming dry, remove it from the oven when a few moist crumbs come out with your toothpick. It may seem like it will take more time, but the bread will post-bake a bit as it cools.
- You can use neutral oil like vegetable oil if olive oil tastes too strong for you. Alternatively, you can replace the oil with butter in a 1:1 ratio.
- Instead of the brown sugar, you can easily use granulated sugar or coconut blossom sugar.
- For a bit of fun, you can fold in chocolate chips or dried fruit.
- You can turn this bread into muffins by greasing a standard 12 cup muffin pan, filling the cups 2/3 full with batter and baking in a 350 F oven for about 20 minutes.
- Rounding it all off:
- Maple Frosting: 1 cup powdered sugar, 1/4 cup maple syrup, 1/2 teaspoon vanilla, 1/4 teaspoon pumpkin pie spice
- Cream Cheese Frosting
- Coffee Frosting: 1 cup powdered sugar, 1 1/2 tablespoons brewed coffee or espresso
- whipped cream
- Salted caramel
How to store it
- Store leftover refrigerated bread in plastic wrap or in an airtight container at room temperature for up to 5 days.
- You can freeze the cooled bread, wrap in parchment paper and store in a resealable bag for up to 3 months.