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If you’re looking for a seasonal treat that’ll make your taste buds do a little happy dance, this Banana Pumpkin Bread might just be your new best friend. Think of it as pumpkin bread but with a level-up from bananas that doesn’t overpower the pumpkin vibes—it just gives it that extra oomph in flavor and ultra-moist texture. The result? A bread that’s soft, tender, and downright delicious, perfect for a cozy fall afternoon.
So, here’s how this all went down: my sister and I decided we’d make this glorious bread together, adding some pumpkin-patch vibes to the kitchen. Between measuring ingredients and debating if we had enough cinnamon (spoiler: there’s never enough), we realized this recipe is perfect for a bonding session... especially since our pups joined in, sneaking in a lick of pumpkin whenever we turned our backs. (They’ve got great taste.)
The Perfect Flavor Balance
One of the best things about this recipe? It doesn’t scream banana! like some recipes tend to. Instead, the banana quietly supports the pumpkin, adding moisture without stealing the spotlight. It’s like the pumpkin and banana decided to join forces, resulting in the fluffiest, most flavorful bread we’ve ever made.
Best Ways to Serve Banana Pumpkin Bread
Now, you can enjoy this bread solo, but if you’re feeling fancy, here’s how to make it extra special:
Warm with Butter: A classic, buttery spread on a slice of warm bread takes it to the next level.
Top with Ice Cream: Scoop some vanilla ice cream on top and you’ve got yourself a dessert fit for a fall evening.
Espresso or Pumpkin Spice Latte: Pair it with a warm drink for that ultimate cozy feel. Bonus points if you’re sipping from a mug as oversized as your sweater.
So, if you’re looking to bake something that combines fall flavors with a bit of family bonding, grab a pumpkin, a few bananas, and dive into the mess. Just remember to keep an eye on your furry friends—they might decide pumpkin is their new favorite too!
Banana Pumpkin Bread
Recipe: Lil Luna
Prep:10 minutes
Cook: 55 minutes
Total:1hour 5 minutes
Ingredients
2 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 medium bananas mashed
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup chopped walnuts (optional)
mini chocolate chips (optional) measure with love!
Instructions
Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
In a medium bowl whisk together the flour, cinnamon, baking soda, baking powder & salt.
In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
Stir in the mashed bananas & pumpkin puree.
Carefully stir the flour mixture into the wet ingredients. Then stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn't wobble if you nudge the pan.
Notes:
Room temperature eggs. Eggs at room temperature will mix better with the other ingredients. To quickly bring them to room temperature, place them into a bowl of warm water.
Ripen bananas quickly. This method works for any banana that no longer has any green in the peel. Preheat the oven to 300°F. Line a baking sheet with parchment paper and lay out as many bananas as you wish. Bake for 30-40 minutes and until the peel is completely black and soft. Allow them to cool before slicing open the peels and mashing the ripened bananas to be used in the recipe. The bananas should be older and soft with a lot of brown spots.
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