Description
A rich, moist banana bread infused with pumpkin puree and warm autumn spices like cinnamon, nutmeg, and ginger. This recipe captures the cozy feeling of fall with a dense, tender crumb and deep flavor.
Ingredients
Scale
- 3 large ripe bananas (about 1 ½ cups mashed)
- 1 cup (240g) 100% pure pumpkin puree
- ½ cup (113g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, optionally lining the bottom with parchment paper.
- In a medium bowl, mash the ripe bananas until mostly smooth with a few small lumps. Stir in the vanilla extract and set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes with a mixer).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the pumpkin puree. Start and end with the dry ingredients. Mix on low speed just until combined.
- Gently fold in the banana mixture with a spatula. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Use very ripe, blackened bananas for maximum sweetness. Ensure butter and eggs are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough texture. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 210
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: pumpkin spice banana bread, fall baking, autumn recipe, grandma's recipe, moist banana bread, pumpkin bread, cozy fall treats