Pumpkin Banana Loaf Recipe

Rebecca Blumer

Bake the perfect Pumpkin Banana Loaf! Moist, flavorful, and easy to make. Follow our step-by-step guide for a delicious treat. Try it today!

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Prep Time 10

Cook Time 55

Total Time 1 5

Course Breakfast

Cuisine American-inspired

Servings 10 Slices

Calories 210 kcal

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup pumpkin puree

2 ripe bananas, mashed

½ cup brown sugar

2 large eggs (or flax eggs for a vegan option)

¼ cup melted butter or vegetable oil

1 teaspoon vanilla extract

Optional Mix-ins:

Chocolate chips
Chopped walnuts or pecans
Raisins or dried cranberries

Instructions

Step 1: Gather and Prepare

Before mixing, set out your ingredients. Ensure the butter or oil is at room temperature or melted if the recipe calls for it. Let the eggs come to room temperature if possible. Preheat the oven to 350°F (175°C), then grease a standard loaf pan (about 9×5 inches) or line it with parchment paper.

Step 2: Combine Dry Ingredients

In a bowl, whisk together:
- 1½ cups all-purpose flour (or a blend of all-purpose and whole wheat).
- 1 teaspoon baking powder.
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- 1 teaspoon cinnamon.
- ½ teaspoon nutmeg (and any optional spices you like).
Stir well to break up any flour lumps and to blend the spices uniformly.

Step 3: Mix Wet Ingredients

In a separate large bowl, place:
- 1 cup pumpkin puree.
- 2 mashed ripe bananas.
- ½ cup brown sugar (adjust to taste).
- 2 eggs (or flax eggs if making a vegan version).
- ¼ cup melted butter (or oil of your choice).
- 1 teaspoon vanilla extract.
Whisk until everything is combined, but do not overmix.

Step 4: Combine Dry and Wet Mixtures

Gradually add the dry ingredients into the wet mixture.
Stir gently with a spatula or wooden spoon. Fold in any optional mix-ins at this stage (chocolate chips, nuts, or dried fruit).
Watch the texture. It should be thick but still pourable. If it seems too thick, you can add a spoonful of milk or water.

Step 5: Fill and Bake

Pour the batter into your prepared loaf pan. Smooth the top gently.
Bake for 50 to 60 minutes. A toothpick inserted in the center should come out clean or with only a few moist crumbs. If the top browns too quickly, cover it lightly with foil during the last 10 to 15 minutes.

Step 6: Cool and Slice

Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes.
Run a butter knife around the edges, then gently lift or invert the loaf onto the rack.
Let it cool completely before slicing. This helps the loaf firm up and keeps slices intact.

Step 7: Present

Cut the loaf into thick slices. You can spread butter, nut-based spreads, or cream cheese on each slice. The flavors of pumpkin and banana shine bright, and the result is soft and comforting.
With these easy-to-follow steps, you can enjoy a pumpkin banana loaf that feels homemade yet special. The biggest key is to avoid overmixing, as that can lead to a chewy texture. Treat the batter with a gentle hand, and you’ll get a soft, tender crumb every time.

Notes

Nutrition Information (Per Serving)

Calories: ~210
Fat: ~9g
Protein: ~3g
Carbohydrates: ~30g
Fiber: ~2g
Sugar: ~14g
Sodium: ~160mg

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.