Pumpkin Banana Bread
Yield: 12 slices
Calories: 176kcal
Making pumpkin banana bread is a delightful way to combine the flavors of fall and the sweetness of ripe bananas, creating an irresistible treat for autumn mornings or cozy afternoons.
Ingredients
- 1 ⅔ cup (235 g) all-purpose flour
- 1 tablespoon (8 g) cornstarch
- 2 ½ teaspoons (5 g) pumpkin pie spice
- 1 teaspoon (5 g) baking soda
- ½ teaspoon baking powder
- ½ teaspoon (2 g) kosher salt
- 2 large eggs, room temperature
- ¾ cup (149 g) granulated sugar
- ¼ cup (49 g) dark brown sugar, packed
- ½ cup (120 ml) vegetable oil
- 1 cup (229 g) canned pumpkin
- 1 cup (229 g) ripe mashed banana, about 2 large
- ¼ cup (60 ml) whole milk
- ¼ cup (60 ml) sour cream, optional
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Heat Oven - Set the oven rack to the center position. Preheat to 350ºF (176ºC). Lightly grease a 9x5-inch loaf pan with cooking spray or vegetable oil. Alternatively, line the pan with parchment paper.
- Mix Dry Ingredients - In a large bowl, sift flour, cornstarch, pumpkin pie spice, baking soda, baking powder, and salt. Thoroughly mix with a whisk until combined.
- Mix Wet Ingredients - In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and pale yellow in color, 1 minute. Slowly whisk in the vegetable oil into the egg mixture until completely mixed, about 30 seconds. Whisk in pumpkin, mashed bananas, whole milk, sour cream (if using), and vanilla extract into the egg mixture until smooth, about 30 seconds.
- Make Batter - Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened. Make sure to scrape the bottom with some lumps and flour spots remaining. Do not over-mix the batter.
- Bake - Pour batter into the greased pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean or the internal temperature reaches 195 to 200ºF (90 to 93ºC) on a digital thermometer, about 50 to 60 minutes.If needed, cover the bread loosely with foil about 45 minutes into cooking to prevent the top from getting too brown.
- Cool - Cool the bread in a pan for 10 minutes. Carefully run a knife or small spatula around the sides of the pan, remove the pumpkin bread, and transfer it to a wire cooling rack. Cool completely before slicing.
Notes
- Pumpkin Pie Spice Substitute: Add 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon allspice.
- Storing: Store at room temperature for 4 to 5 days when tightly sealed in an airtight container or resealable plastic bag.
- Freezing: Slices can be individually wrapped in plastic and stored in a bag in the freezer for up to 1 month. Reheat by wrapping in a paper towel and microwave on medium power for 60 to 90 seconds.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow's milk. Use dairy-free sour cream or dairy-free yogurt.
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob's Red Mill 1:1 baking flour.
Nutrition
Calories: 176kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 207mg | Potassium: 157mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3270IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Recipe Link
Recipe Video