Moist Pumpkin Banana Bread

So here’s the deal: I found myself with way too many brown bananas and a can of pumpkin collecting dust in the pantry. Between you and me, that kind of mess usually signifies some spontaneous kitchen magic, right? This Moist Pumpkin Banana Bread is one of those delightful love children of pantry desperation and seasonal craving. It’s cozy, comforting, and just screams “put on a sweater and light a candle!”

In our home, this little number has become a household hero. I have a not-so-secret-yet-truly-undying love for pumpkin everything around fall – pretty sure it’s passed down to me by my nana. My husband initially rolled his eyes (he’s an apple pie kinda guy), but now he secretly eats more slices than anyone. #noshame My kids? Well, they think they’re getting cake for breakfast, and I’m just over here winning at life.

Why You’ll Love This Moist Pumpkin Banana Bread

1. You’ll feel like a culinary wizard when you tell your friends it’s homemade.
2. It comes together faster than wrangling kids into bed (and that’s saying something).
3. Pumpkin + banana = the flavor equivalent of a cozy hug.
4. You can totally eat it for breakfast without judgment here. Just add coffee.

How to Make It

Okay, hang tight. This is not brain surgery, I promise. First up, smash those sad bananas like you’re letting out all your weekday stress. In another bowl, mix your pumpkin puree with some sugar – yeah, it’s a lot, whatever, it’s delicious. Toss in some eggs, a splash of vanilla, and mix like you mean it but not enough to spill. Next, fold in your flour, cinnamon, and oh-so-magical baking soda (the secret agents in making bread rise, bless them). Pour it into a loaf pan, the one that’s always hiding in your cupboard. Bake it till your kitchen smells like heaven. Make coffee and enjoy your rockstar self.

Ingredient Notes

– Bananas: Use those ugly brown ones. The ones you’d otherwise avoid making eye contact with.
– Pumpkin Puree: Not the pie mix – learned that the hard way. The plain, boring, yet oh-so-perfect kind.
– Sugar: Regular white, brown sugar, or the little packets from your last coffee run – I won’t judge.
– Cinnamon: Oh sweet, spicy goodness! Adds the fall vibe even in July.

Recipe Steps:

1. Preheat oven to 350°F (or whatever your oven decides is close enough).
2. Mash your bananas in a bowl while simultaneously fighting off little fingers wanting a taste.
3. Mix pumpkin, sugar, eggs, and vanilla in another bowl. Channel your inner Zen here.
4. Sift the dry stuff (flour, cinnamon, baking soda) – or not, if you’re feeling lazy.
5. Combine the wet and dry mixes lovingly until they vaguely resemble a batter.
6. Pour into a greased loaf pan with all the grace of a sleep-deprived zombie.
7. Bake for around 60 minutes. Cross your fingers!
8. Let it cool a bit because molten bread is dangerous… but tempting.

What to Serve It With

Tips & Mistakes

– Don’t get distracted by a mid-bake snack; keep an eye on that bread!
– Once tried doubling the pumpkin for more “fall-ness”… it did not go well.

Storage Tips

Leftovers? Hah! Anyway, if you manage it, wrap this pumpkiny delight in foil or chuck it in a container. Will keep in the fridge for about a week, unless you inhale it first (guilty!). It’s even good cold – trust me. Perfect 3 AM snack.

Variations and Substitutions

Feel free to toss in nuts, chocolate chips, or whatever’s hanging around the pantry. Once subbed honey for the sugar when I was out – surprisingly, a win. If you’re desperate, ditch the cinnamon; it won’t be as “woo,” but it’ll work.

Frequently Asked Questions

Moist Pumpkin Banana Bread

This moist pumpkin banana bread combines the best flavors of fall with ripe bananas for a sweet and satisfying treat perfect for breakfast or snack time.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 0.5 cup unsalted butter, melted
• ▢ 1 cup sugar can reduce to 0.75 cup for less sweetness
• ▢ 2 large eggs beaten
• ▢ 1 cup pumpkin puree canned or fresh
• ▢ 1 cup ripe bananas, mashed
• ▢ 0.5 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
• In a large bowl, mix melted butter and sugar until combined. Add eggs one at a time, mixing well after each addition.
• Stir in pumpkin puree, mashed bananas, and vanilla extract until blended.
• Gradually fold the dry ingredients into the wet ingredients until just combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness. Warm slices before serving for best texture.