Fall is one of my most favorite seasons: bonfires, falling leaves, apple cider (donuts!), hot chocolate and of course… pumpkin! While I will never turn down a delicious Pumpkin Spice Latte or anything pumpkin related – this delicious new recipe for pumpkin banana bread is going to forever be a staple at the Barber household!
There is nothing like that cozy feeling on a cool autumn day quite like wearing a flannel shirt, sipping your favorite warm drink and eating this Pumpkin Banana Bread. To make things even better, the delectable salted maple butter is not just delicious – it’s indulgent.
What to add to Pumpkin Banana Bread
- Chocolate chips: You could add 1/2 to 1 cup of mini chocolate chips to really elevate this bread.
- Nuts: You could add 1/2 to 1 cup of toasted walnuts or pecans to add a satisfying crunch.
- Get creative! Almost any nut, dried fruit or candy would be a great addition!
- If you need this to be gluten free you can use any 1:1 gluten free flour.
- Egg free? Replace the two large eggs for 1/2 cup of unsweetened applesauce.
- Out of baking powder? You can mix 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. Bake immediately if you use this substitution.
- If you would like to make a bread without pumpkin, check out our Effortless Banana Bread for a perfect treat!
Tips for the best Pumpkin Banana Bread
- Use the most overripe bananas you can find. The best place to look is the clearance area of your local grocery store or plan ahead and buy them the week before and let them age. We like to take our overripe ones and freeze them for just the right time – we let them thaw in a bowl on our counter for an hour.
- If your bread appears to be sunken in the middle, it is not done and should not be removed from the oven. Sunken bread means that either too much liquid was added, the batter sat out too long or that it was under baked.
- To keep the bread moist, wrap it in foil as soon as it cools down.
- This bread is best eaten within 4 days of being prepared – but let’s be honest, it won’t make it that long.
- Don’t overmix the batter or too much gluten will form causing it to be dense.
This bread will be absolutely perfect for your fall get together and the star of the desert table at Thanksgiving (or Christmas!). Serve warm and don’t forget to really lather the butter on it!
Looking for inspiration? Check out:
Pumpkin Banana Bread
- 2 1/2 cup all purpose flour
- 3 large overripe bananas smashed
- 2 1/2 tsp cinnamon
- 2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ginger ground
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 large eggs
- 15 oz canned pumpkin puree, not sweetened.
- 1 cup brown sugar
Optional: Salted Maple Butter
- 1 1/2 sticks unsalted, room temperature butter
- 1/4 cup pure maple syrup
- 3/4 tsp salt
Making the bread
- Preheat oven to 325° and spray a 9 x 5" loaf pan with nonstick spray. An extra precaution would be to line the pan with parchment paper with an overhang, allowing you to gently pull the loaf out of the pan.
- Whisk flour, cinnamon, salt, baking powder & soda, nutmeg, and cloves in a medium bowl.
- Mash the bananas with a potato masher or equivalent. Then, whisk eggs, pumpkin purée, bananas, ginger and sugar into one bowl until well combined in a large bowl. Gently fold dry mixture into the mixture. Do not overmix.
- Pour batter into loaf pan. Bake the bread, rotating halfway through baking, for 80-90 minutes. Insert a toothpick in as a tester - when it comes out clean, the loaf is done.
Optional: Salted Maple Butter
- Using an electric mixer, beat the room-temperature butter in the bowl at medium-high speed for 5-6 minutes. Once done, add the maple syrup and salt and mix again.