We have all been there. You see those bananas on the counter, covered in brown spots, looking a little sad. Your first thought might be to toss them, but wait! Those bananas are pure gold for baking. They are the key to the most amazing Banana Bread.
But today, we are giving that classic recipe a little seasonal hug. We are adding pumpkin puree and warm spices to create something truly special. This Pumpkin Banana Bread is moist, packed with flavor, and just the thing for a cozy morning. It is a fantastic Breakfast Bread for the whole family.
Jump To:
Why You’ll Love This Recipe
So, what makes this recipe a keeper? Honestly, it is the combination of simple things done right. The texture is just incredible. It is so soft and moist, thanks to both the bananas and the pumpkin puree. No dry, crumbly bread here!
The flavor is another big win. You get the familiar sweetness from the bananas, but then the pumpkin and spices add a warm, comforting layer. It feels like autumn in a loaf, but it is delicious any time of year.
And the best part? It is so easy to make. You do not need a stand mixer or any fancy gadgets. A simple bowl and a whisk will do the job perfectly. This makes it a great recipe for bakers of all skill levels.
It is also one of the best Ripe Banana Recipes for using up produce. You are turning something that might have gone to waste into a delicious treat. That is always a good feeling, right?
Ingredients
Here is what you will need to gather. The list might seem a little long, but many of these are pantry staples you probably already have on hand. We have broken it down into two parts for clarity.
For The Pumpkin Banana Bread
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 cup 100% pumpkin puree
- 3 overripe bananas, about 1 cup mashed
- 1 teaspoon vanilla extract
- 2 cups all purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
For The Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup pure maple syrup
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
Step By Step Instructions
Ready to bake? Let’s walk through this process together. It is easier than you think!
Step 1: Get The Oven And Pan Ready
First things first, preheat your oven to 350 degrees Fahrenheit. Getting your oven to the right temperature is super important for an even bake. While it heats up, prepare your 9 by 5 inch baking pan.
You have two options here. You can grease it well with softened butter and then dust it with flour. This creates a nonstick surface. Or, you can line it with parchment paper, leaving some hanging over the sides to use as handles later. Set the pan aside.
Step 2: Cream The Butter And Sugar
In a large mixing bowl, combine the softened butter and dark brown sugar. Using a whisk or an electric mixer, beat them together until the mixture is light and creamy. This step adds air to the batter, which helps make a tender Banana Bread.
Step 3: Add The Wet Ingredients
Next, add the eggs one at a time, beating well after each addition. Then, whisk in the pumpkin puree, mashed bananas, and vanilla extract. At this point, the batter might look a little lumpy or separated. Do not worry! That is completely normal.
Step 4: Combine The Dry Ingredients
Now it is time for the dry ingredients. Add the flour, pumpkin pie spice, baking soda, salt, and cinnamon to the wet mixture. Gently fold everything together with a spatula just until it is combined. Be careful not to overmix! The batter will be thick.
Step 5: Pour And Bake
Pour the thick batter into your prepared pan and spread it evenly. Place it in the preheated oven and bake for 55 to 60 minutes. A good way to check for doneness is to insert a toothpick into the center. If it comes out clean, your Banana Bread is ready.
Step 6: Cool The Bread
Once it is done baking, let the bread cool in the pan for about 10 minutes. This helps it set. Then, carefully turn the bread out onto a wire rack to cool completely. It is important to wait until it is fully cool before adding the glaze.
Step 7: Make The Maple Glaze
While your beautiful Banana Loaf is cooling, you can make the glaze. In a microwave safe bowl, melt the butter and maple syrup together. Heat in 30 second intervals until fully melted. Then, add the sifted powdered sugar, vanilla, and salt. Whisk it all together until it is smooth.
Step 8: Glaze And Enjoy
Once the bread is completely cool, pour that luscious glaze all over the top. You can sprinkle a little extra sugar and pumpkin pie spice on top if you like. Let the glaze set for a few minutes, then slice and enjoy your homemade Pumpkin Banana Bread!
How To Store Leftovers
If you somehow have leftovers, storing this bread is simple. You can keep it at room temperature in an airtight container for about 4 to 5 days. The flavors actually get even better the next day, which is a nice little bonus.
Want to save it for later? This Banana Loaf freezes wonderfully. Let the bread cool completely without the glaze. Wrap it tightly in plastic wrap or foil, then place it in an airtight freezer bag. It will keep in the freezer for up to 3 months.
When you are ready to eat it, just thaw the loaf overnight in the refrigerator. Before serving, you can whip up a fresh batch of the maple glaze and pour it over the top. It will taste just as fresh as the day you baked it.
Tips
Want to make sure your Banana Bread turns out great every time? Here are a few simple tips that can make a big difference.
First, use very ripe bananas. We are talking about the ones with lots of brown and black spots. These bananas are much sweeter and have a stronger flavor, which is exactly what you want for Ripe Banana Recipes.
Second, do not overmix the batter. When you add the dry ingredients, mix only until you no longer see streaks of flour. Overmixing can develop the gluten in the flour too much, resulting in a tough or dense bread.
Third, let the bread cool completely before you add the glaze. If you add it while the bread is still warm, the glaze will melt and run right off. Patience is key for that beautiful, thick layer of frosting.
Finally, using a light colored metal pan is often recommended. Darker pans can absorb more heat, which might cause the outside of your bread to burn before the inside is fully cooked.
Conclusion
And there you have it! A simple, flavorful recipe for Pumpkin Banana Bread that is sure to become a new favorite. It is the ideal way to use up those ripe bananas and enjoy a comforting, homemade treat.
Whether you serve it as a special Breakfast Bread or an afternoon snack, this loaf is a winner. I hope you love this cozy twist on a classic recipe as much as my family does. Happy baking!
FAQ
Can I Add Nuts Or Chocolate Chips?
Absolutely! This recipe is very adaptable. Feel free to fold in about a cup of chopped walnuts, pecans, or chocolate chips with the dry ingredients. It adds a lovely bit of texture and flavor to the Banana Bread.
What If I Do Not Have Pumpkin Pie Spice?
No problem at all. You can make your own blend. For this recipe, you could use a mix of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves. It will give you that same warm, spiced flavor.
Can I Make This Recipe Into Muffins?
Yes, you can easily turn this into muffins. Just line a muffin tin with paper liners and fill each one about three quarters full with batter. The baking time will be much shorter, around 20 to 25 minutes. Just keep an eye on them and use the toothpick test.
Can I Use A Different Type Of Sugar?
Dark brown sugar adds extra moisture and a slight molasses flavor. However, you can substitute it with light brown sugar if that is what you have. You could even use granulated sugar, but the final Banana Loaf might be a little less moist and rich.
Pumpkin Banana Bread
A cozy twist on classic banana bread, this recipe combines ripe bananas with pumpkin puree and warm spices for a moist, flavorful loaf perfect for any time of year.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch baking pan with softened butter and dust with flour, or line with parchment paper. Set aside.
- In a large mixing bowl, combine the softened butter and dark brown sugar. Beat with a whisk or an electric mixer until light and creamy.
- Add eggs one at a time, beating after each. Whisk in pumpkin puree, mashed bananas, and vanilla extract. (The batter might look lumpy or separated; this is normal.)
- Add flour, pumpkin pie spice, baking soda, salt, and cinnamon to the wet mixture. Gently fold with a spatula until just combined. Do not overmix. The batter will be thick.
- Pour batter into the prepared pan and spread evenly. Bake for 55 to 60 minutes. Insert a toothpick into the center; if it comes out clean, your bread is ready.
- Let the bread cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- While the bread cools, make the glaze: Melt salted butter and pure maple syrup together in a microwave-safe bowl (heat in 30-second intervals until fully melted). Whisk in sifted powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Once bread is completely cool, pour the maple glaze over the top. Optionally, sprinkle a little extra sugar and pumpkin pie spice. Let glaze set for a few minutes, then slice and enjoy your homemade Pumpkin Banana Bread!
Notes
Store leftover bread in an airtight container at room temperature for 4-5 days.
For freezing, cool bread completely without glaze, wrap tightly, and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
Use very ripe bananas with lots of brown and black spots for optimal sweetness and flavor.
Do not overmix the batter; mix only until streaks of flour disappear to avoid a tough bread.
Ensure the bread is completely cool before adding the glaze to prevent melting.
Using a light-colored metal pan is recommended to prevent over-browning.
Nutrition
Calories
Sugar
Fat
Carbs
