Pumpkin Banana Bread

I don’t know about you, but I always seem to have too many ripe bananas around. I buy them with the intention of eating them, but inevitably there are a couple that get too ripe for me to eat. In comes this Pumpkin Banana Bread, which I have made a couple of times. It’s moist, tender, and delicious. It feels like the perfect transition bread from summer into fall. I could really bake with pumpkin all year long, but I know pumpkin is generally more of a fall flavor.

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Summer was trying to hold on but it’s definitely starting to feel more and more like fall. I’ve been seeing pumpkin recipes everywhere and since I’m not quite ready for the fall weather, I couldn’t completely commit to a fall recipe. Summer is my favorite season weather wise, but fall and winter are the best for baking. There’s nothing better than baking on a cool fall day and filling the house with the smell of baked goods. Do you agree or is it just me?

I originally found the recipe from Cookie & Cups a couple of years ago. A couple of tweaks later and here we are. This is perfect for when you are tired of traditional banana bread but still want to use up your overripe bananas. I always like to replace some oil in sweet quick bread recipes with unsweetened apple sauce. This makes the bread a little healthier and ensures that the bread will be moist. No one likes to have a slice of dry bread!

This recipe makes one loaf but I often tend to double it. Bake one for now and freeze one for later. It doesn’t take that much extra effort to make another loaf. This Pumpkin Banana Bread freezes really well. You can freeze the whole loaf or slice it up and freeze a couple of slices together. I prefer freezing in slices so when we want a few I can just pull out one package and let it thaw in the fridge.

Need more ideas to use up those ripe bananas? Try one of these.

The BEST Banana Oatmeal Pancakes

Simple Banana Oatmeal Waffles

Banana Muffins with Oatmeal Topping

Banana Oatmeal Chocolate Chip Cookies

Pumpkin Banana Bread

Amy

This Pumpkin Banana Bread is moist, tender and delicious. It's the perfect bread to ease into fall but could also be enjoyed all year long.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine American

Servings 10 slices

Ingredients

  

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup unsweetened apple sauce
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon sugar (optional), to sprinkle on top

Instructions

 

• Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray.
• In a small bowl, combine flour, baking soda, salt, and pumpkin pie spice.
• In a large bowl, stir together the mashed banana, pumpkin, sugar, oil, apple sauce, eggs and vanilla until well combined.
• Add the flour mixture and stir until just combined and you no longer see any streaks of flour.
• Pour the batter into the prepared pan
• Sprinkle the top of the batter with cinnamon sugar and bake for 50-55 minutes, or until a toothpick comes out clean,
• Cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

1. I like to add unsweetened apple sauce to ensure my bread is moist.  This time I used unsweetened cinnamon applesauce, but regular unsweetened apple sauce is just as good.
2. Do not over bake your bread, you don’t want it to dry out.
3. The cinnamon sugar on top is optional but highly recommended.  I always keep a jar of cinnamon sugar around, I like use it as a topping on most of my sweet breads.  It adds a little extra sweetness which is nice since my breads tend to be less sweet.
4. This bread freezes well, you can either freeze it whole or in slices.  I prefer to slice the bread and package a couple of slices together in plastic wrap.  You could even wrap each slice individually so you can just pull out what we want to eat.  Place the wrapped slices in a freezer bag to keep them fresher.
5. You can store the bread on the counter for a couple of days or in the freezer for a couple of months.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

Keyword bananas, bread, easy, pumpkin

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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