This Pumpkin Banana Bread is a deliciously moist and flavorful twist on a classic banana bread. The combination of ripe bananas and pumpkin puree brings natural sweetness and a soft texture, while warm spices like pumpkin pie spice and cinnamon infuse every bite with cozy autumn flavors. Whether you’re gluten-free or using regular flour, this recipe is versatile and easy to make. You can even add your favorite mix-ins like chocolate chips or nuts for an extra special treat. Serve it warm, and it’s perfect for breakfast, dessert, or an afternoon snack!
Why You’ll Love This Recipe: This Pumpkin Banana Bread is everything you love about classic banana bread, with a seasonal twist of pumpkin that adds extra moisture and flavor. The addition of warm spices like cinnamon and pumpkin pie spice makes it feel comforting and festive, while the option to add chocolate chips or nuts allows you to customize it to your taste. Plus, it’s versatile enough to be made with gluten-free or regular flour, and the coconut oil adds a subtle richness that you can swap for butter or another neutral oil if desired.
Perfect Occasion: This bread is perfect for cozy fall mornings, holiday brunches, or as a sweet treat to enjoy with coffee or tea. It’s also a great make-ahead recipe for meal prepping breakfasts or snacks throughout the week. Whether you’re serving it at a family gathering, a potluck, or just enjoying it at home, this pumpkin banana bread is sure to be a crowd-pleaser.
Decoration Tips: For a simple but beautiful presentation, sprinkle the top of the bread with extra cinnamon or pumpkin pie spice before baking. You can also scatter some chocolate chips or chopped nuts on top to give it a delicious crunch. If you’re serving this at a special occasion, drizzle a light glaze made from powdered sugar and orange juice over the cooled loaf for added sweetness and shine.
Recipe:
Ingredients:
- 3 ripe bananas, mashed
- ¾ cup pumpkin puree
- ½ cup coconut oil, melted (or substitute with melted butter or neutral oil)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ¼ cup orange juice (or substitute with water)
- 2 cups gluten-free all-purpose flour (or regular all-purpose flour)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- Optional add-ins: chocolate chips, chopped nuts, etc.
Method:
- Prepare the Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, melted coconut oil (or butter/neutral oil), granulated sugar, eggs, vanilla extract, and orange juice. Mix well until the ingredients are thoroughly combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
- Fold in Add-ins: Gently fold in any add-ins of your choice, such as chocolate chips or nuts, until evenly distributed throughout the batter.
- Prepare the Loaf Pan: Line a loaf pan with parchment paper and pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Preheat your oven to 350°F (175°C) and bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy your deliciously moist and flavorful pumpkin banana bread with your favorite add-ins!
