One comfort food you can eat all year round is banana bread. We’re getting ready for fall by creating an easy recipe for pumpkin banana bread.
Adding a little pumpkin spice to make all things nice, this pumpkin recipe is one you will want to try this fall!
Easy Recipe for Pumpkin Banana Bread
Banana bread is one of those treats that never goes out of style, and it doesn’t matter if it’s in the dead of winter or the heat of summer; banana bread is always a welcome treat.
There’s something about banana bread that’s one part comfort food and one part instant nostalgia generator. Whenever I make banana bread for the family, we can’t wait until it comes out of the oven, and oh, the smell!
The smell alone entices us and only makes us want a delicious slice even more.
And when it’s out of the oven and cooling, it’s only a matter of time before it vanishes into sweet memories.
Adding the pumpkin and autumn-inspired spices only made a good thing even better, and tossing in the chocolate chips didn’t increase its likelihood of sticking around.
Whipped butter is a great pairing for banana bread.
I also made maple and cardamom whipped butter to go with the banana pumpkin bread, and it only increased the scrumptiousness by an ungodly yum factor.
It was a hit, and now I want to go into the kitchen and make another loaf of this irresistible bread.
This Maple + Cardamon Butter is so good!
And let’s get all gaga about this Maple and Cardamom Butter, because it is something special yet straightforward.
Cardamom is a complex spice with minty, spicy, citrusy profiles, and a noticeable herbaceousness on the palate.
When mixed with cinnamon and pure maple syrup in the creamy medium of softened butter.
Slathered on a warm and thick slice of our banana pumpkin bread, it’s a potent treat that bears repeating over and over again.
So, have I piqued your interest yet? If so, the recipe is waiting for you down below.
How to make Pumpkin Banana Bread
8-10 servings
Dry Ingredients:
- 2 1/2 cups sifted all-purpose flour
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon flaky sea salt
- 1 cup semi-sweet chocolate chips
Wet Ingredients:
- 2 large fresh farm eggs, room temperature
- 2 tablespoons pure vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup mashed ripe bananas
- 4 ounces of cream cheese
- 1/2 cup coconut oil
- whole banana sliced down the center for topping
- two tablespoons of softened butter for greasing the pan
Directions:
- Preheat oven to 350 degrees.
- Grease a 9″x4″ bread pan with softened butter, then line it with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the dry ingredients into a bowl with a wire whisk or a fork: sifted all-purpose flour, sugar, cinnamon, pumpkin spice, baking powder, baking soda, and flaky sea salt.
- Add the wet ingredients to a stand mixer’s bowl: eggs, pure vanilla extract, pumpkin puree, mashed bananas, soft cream cheese, and coconut oil. Beat on medium speed until smooth and creamy.
- With the bowl mixer set to a low mixing speed, slowly add the dry ingredient mixture to the wet ingredients, incorporating them thoroughly until the mixture is smooth. Do not overtax.
- Next, fold in the semi-sweet chocolate chips.
- Spoon the batter into the bread pan evenly. Gently lay the halved banana slices cut-side up on top of the batter. Then place the bread pan on the center rack of a preheated oven at 350 degrees.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the Pumpkin Banana Bread from the oven. Let the bread cool in the pan for 10 minutes. Use the parchment overhang to lift the loaf out and transfer to a wire rack to finish cooling.
- Serve with our Spiced Maple + Cardamom Butter (recipe down below)
Spiced Maple + Cardamom Butter recipe | Great to pair with Banana Pumpkin Bread
Ingredients:
- 1 stick softened unsalted butter
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 2 tablespoons pure maple syrup
Directions:
- Using a hand mixer, stand mixer, or whisk, beat the mixture until smooth, light, and fluffy.
- In a small mixing bowl, add the softened butter, maple syrup, vanilla extract, cardamom, cinnamon, and (if using) salt.
- Transfer to a ramekin or an airtight container. Store in the refrigerator for up to one week.
- Use on toast, pancakes, waffles, muffins, and—most importantly—your Pumpkin Banana Bread.
Refrigerator: Store in an airtight container in the fridge for up to 1 week. Bring to room temperature before serving so it spreads easily.
Freezer: Scoop the whipped butter onto a sheet of parchment, shape it into a log, and wrap it tightly. Freeze for up to 2 months. Slice off what you need and let it soften before serving.
How do you ripen bananas quickly?
If your bananas are not ripe, you can ripen them in the oven.
Just line a baking dish with aluminum foil and place a single layer of bananas on the tray. Then, place the dish in the oven and cook at 225 degrees for 15-30 minutes.
You want the peels of the bananas to turn completely black. Once black, allow the bananas to cool for 30 minutes. Then peel the bananas, mash them, and bake right away.
Why do bananas need to be ripe for banana bread?
If your bananas are not ripe, you will find the banana bread lacks flavor.
You need the banana peels to be speckled brown with dots. The banana releases a significantly stronger scent when sniffed, meaning the flavor will be much richer.
Can you freeze banana bread?
Yes, you can freeze banana bread. Simply place the cooled bread on either plastic wrap or aluminum foil.
Wrap tightly with foil and place in a freezer for 3-4 months. Then thaw in the fridge overnight for when you plan to serve it up.
You can also just put the bread in an airtight freezer container. I find wrapping up first prevents freezer burn.
Does this recipe double?
Want to make extra banana bread to serve up, freeze, or gift?
Go right ahead and double the recipe; bake it in multiple loaf pans.
Then, freeze or slice and serve once the bread has cooled slightly.
Can I make these in mini pans?
You can make these in mini pans. You would reduce the cooking time since the loaves would be smaller.
Just place your mini loaves on a baking sheet or directly on the oven rack and bake fully. The bread is done when you stick a toothpick and it comes out clean of wet batter.
Find more wonderful pumpkin recipes below:
Praline + Whiskey Pumpkin Pie Cocktail
Pumpkin No-Bake Cheesecake Oatmeal Crisp + Apple Cider Bourbon Cocktail
Easy Recipe for Pumpkin Banana Bread
Ingredients
Dry Ingredients:
- 2 1/2 cups sifted all-purpose flour
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon flaky sea salt
- 1 cup semi-sweet chocolate chips
Wet Ingredients:
- 2 large fresh farm eggs room temperature
- 2 tablespoons pure vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup mashed ripe bananas
- 4 ounces of cream cheese
- 1/2 cup coconut oil
- whole banana sliced down the center for topping
- two tablespoons of softened butter for greasing the pan
Instructions
- Preheat oven to 350 degrees.
- Grease a 9"x4" bread pan with softened butter, then line it with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the dry ingredients into a bowl with a wire whisk or a fork: sifted all-purpose flour, sugar, cinnamon, pumpkin spice, baking powder, baking soda, and flaky sea salt.
- Add the wet ingredients to a stand mixer's bowl: eggs, pure vanilla extract, pumpkin puree, mashed bananas, soft cream cheese, and coconut oil. Beat on medium speed until smooth and creamy.
- With the bowl mixer set to a low mixing speed, slowly add the dry ingredient mixture to the wet ingredients, incorporating them thoroughly until the mixture is smooth. Do not overtax.
- Next, fold in the semi-sweet chocolate chips.
- Spoon the batter into the bread pan evenly. Gently lay the halved banana slices cut-side up on top of the batter. Then place the bread pan on the center rack of a preheated oven at 350 degrees.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the Pumpkin Banana Bread from the oven. Let the bread cool in the pan for 10 minutes. Use the parchment overhang to lift the loaf out and transfer to a wire rack to finish cooling.
- Serve with our Spiced Maple + Cardamom Butter.
Notes
Freezer: Scoop the whipped butter onto a sheet of parchment, shape it into a log, and wrap it tightly. Freeze for up to 2 months. Slice off what you need and let it soften before serving.
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