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Pumpkin Banana Bread

Ultra moist, warmly spiced pumpkin banana bread made with ripe bananas, pumpkin puree, and simple pantry ingredients. One bowl, no mixer, and better on day two. A nearly perfect recipe with 4.99 stars from nearly 400 bakers.
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Prep Time 10 minutes
Cook Time 55 minutes
Rest time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 250g, spooned and leveled
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil 120ml
  • 1/2 cup granulated sugar 100g
  • 1/2 cup packed light brown sugar 110g
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 2 medium ripe bananas mashed
  • 1 cup pure pumpkin puree 225g
  • 1/2 cup chopped walnuts optional

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x5 inch loaf pan or line with parchment.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together oil, both sugars, eggs, and vanilla until smooth.
  4. Stir in mashed bananas and pumpkin puree until combined.
  5. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. Fold in walnuts if using.
  6. Pour batter into prepared pan. Bake 50 to 60 minutes until a toothpick inserted in the center comes out clean and the top feels firm. Tent with foil if the top browns too quickly.
  7. Cool in pan 10 minutes, then transfer to a wire rack. Cool completely before slicing — at least 1 hour.

Notes

  • Storage: store at room temperature for 1 to 2 days or wrap tightly and freeze up to 3 months.
  • Refrigerator: keeps for up to 5 days wrapped and refrigerated.
  • Make ahead: this bread tastes even better on day two as the flavours deepen.
  • Ripe banana tip: bake unpeeled bananas at 300 degrees Fahrenheit for 30 to 40 minutes until skins are black to ripen quickly.
  • Pumpkin pie spice substitute: use 1/2 tsp each of ground cinnamon, ginger, and allspice plus 1/4 tsp each of nutmeg and cloves.
  • Do not use pumpkin pie filling — pure pumpkin puree only.