If you can’t decide to make banana bread or pumpkin bread, and love both, make this easy banana pumpkin bread recipe.
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How to Make Banana Pumpkin Bread
- Prep the Batter. Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper. In one bowl, whisk together the flour, pumpkin pie spice, and baking powder. In another bowl, mix the eggs, sugar, oil, mashed bananas, pumpkin puree, and vanilla (if you’re using it) until smooth.
- Combine and Bake. Add the dry ingredients to the wet mixture and stir just until everything is combined. Don’t overmix or it can make the bread tough. Fold in the walnuts if you like a little crunch. Pour the batter into the prepared pan and bake for about 50 to 60 minutes, or until a toothpick comes out clean.
- Cool and Store. Let the bread cool in the pan for 10 minutes before transferring it to a rack to cool completely. Store it in an airtight container for up to three days, or freeze for up to two months.
Banana Pumpkin Bread Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Want to get ahead? Mix the batter a day early, cover it, and stash it in the fridge. You can bake it the next day or bake the loaf right away, let it cool, and store it for later.
To Store: Keep your cooled banana pumpkin bread wrapped in plastic or in a sealed container. It’ll stay soft for 3 days on the counter or up to a week in the fridge.
To Freeze: For longer storage, wrap the cooled loaf or slices in plastic wrap and foil. It’ll freeze beautifully for up to 2 months. Just thaw at room temp when you’re ready to enjoy.
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Ingredients
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 ¼ tsp baking powder
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 2 tsp vanilla extract, optional
- ½ cup chopped walnuts, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, and baking powder.
- In a large bowl, add the eggs and sugar, and mix until combined.
- Mix in the vegetable oil, mashed bananas, pumpkin puree, and vanilla extract, if using.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
