Pumpkin Banana Loaf

Pumpkin Banana Loaf

By | | Baking Desserts

As the crisp air of autumn rolls in, there’s nothing more comforting than the warm aroma of baked goods wafting through the kitchen. If you’re looking for a seasonal treat that brings together the cozy essence of fall and the natural sweetness of ripe bananas, this Pumpkin Banana Loaf is a must-try. Moist, flavorful, and spiced just right, this loaf is a star among Pumpkin Fall Desserts.

Ingredients You’ll Need

Here’s everything you need to make one delicious loaf of Pumpkin Banana Bread:

Dry Ingredients:

  • 1 ¾ cups (220g) all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves (optional for extra warmth)

  • ¼ teaspoon ground ginger

Wet Ingredients:

  • 1 cup (225g) canned pumpkin puree (not pumpkin pie filling)

  • 2 large ripe bananas, mashed (about 1 cup)

  • 2 large eggs

  • ½ cup (120ml) vegetable oil or melted coconut oil

  • â…“ cup (80ml) milk (dairy or non-dairy)

  • ¾ cup (150g) granulated sugar

  • ¼ cup (50g) brown sugar (light or dark)

  • 1 teaspoon vanilla extract

Optional Add-ins:

  • ½ cup chopped walnuts or pecans

  • ½ cup semi-sweet chocolate chips

  • A sprinkle of oats or seeds for topping

Kitchen Tools You’ll Need

To ensure a smooth baking process, gather the following tools:

  • Mixing bowls (one large, one medium)

  • Measuring cups and spoons

  • Spatula or wooden spoon

  • Whisk

  • 9×5-inch loaf pan

  • Parchment paper or non-stick spray

  • Wire cooling rack

  • Toothpick (for testing doneness)

Step-by-Step Instructions

1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2: Combine Dry Ingredients

In a medium mixing bowl, whisk together:

  • All-purpose flour

  • Baking soda

  • Baking powder

  • Salt

  • Cinnamon

  • Nutmeg

  • Cloves (if using)

  • Ginger

Mix well and set aside.

3: Mix Wet Ingredients

In a large mixing bowl, combine:

  • Mashed bananas

  • Pumpkin puree

  • Eggs

  • Oil

  • Milk

  • Granulated and brown sugar

  • Vanilla extract

Whisk until everything is smooth and well incorporated.

4: Combine Wet and Dry

Gradually add the dry mixture into the wet ingredients. Stir gently using a spatula or wooden spoon until just combined. Do not overmix, or the loaf may become dense.

If you’re using chopped nuts or chocolate chips, fold them in at this stage.

5: Pour and Bake

Pour the batter into the prepared loaf pan. Smooth the top with your spatula. Optionally, sprinkle with oats, seeds, or a handful of nuts for a beautiful finish.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

6: Cool and Serve

Remove from the oven and let the loaf cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely.

Slice and serve warm, at room temperature, or even toasted with a slather of butter or cream cheese.

Helpful Tips for the Perfect Pumpkin Banana Loaf

1. Use very ripe bananas:
The riper the bananas, the sweeter and more flavorful the loaf.

2. Don’t skip the spices:
The warming spices are what turn this into a true fall dessert. You can also use pumpkin pie spice as a substitute.

3. Make it vegan-friendly:
Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk.

4. For added texture:
Chopped nuts or seeds on top give a satisfying crunch and a beautiful rustic look.

5. Double the recipe:
This loaf freezes well! Bake two loaves—one to enjoy now and one to freeze for later.

6. Storage tips:
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices individually wrapped for up to 3 months.

Approximate Nutritional Information (per slice, based on 10 slices)

Please note this is an estimate and may vary depending on specific ingredients used.

  • Calories: 230

  • Total Fat: 10g

  • Saturated Fat: 1.5g

  • Cholesterol: 30mg

  • Sodium: 200mg

  • Total Carbohydrates: 32g

  • Dietary Fiber: 2g

  • Sugars: 15g

  • Protein: 3g

Why This Pumpkin Banana Loaf Belongs on Your Fall Table

When fall arrives, we’re all searching for comfort, warmth, and seasonal coziness—and nothing says autumn like a fresh-baked loaf full of pumpkin and banana goodness. This recipe combines the best of both worlds: the earthy depth of pumpkin and the natural sweetness of banana. Whether you’re baking for a cozy morning breakfast, a festive gathering, or simply to enjoy with a warm cup of tea, this loaf is a top-tier choice among Pumpkin Fall Desserts.

Plus, it’s incredibly easy to make, customizable, and perfect for gifting. Wrap a loaf in brown paper with a ribbon and you have a heartfelt homemade fall treat.

Final Thoughts

This Pumpkin Banana Loaf is a celebration of all things fall—rich in flavor, spiced just right, and incredibly moist. Whether you’re a seasoned baker or just getting started, this recipe is foolproof and rewarding. So go ahead, embrace the season, fire up your oven, and fill your kitchen with the irresistible aroma of one of the best Pumpkin Fall Desserts you’ll ever make.

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