Celebrate the flavors of the season with our Banana Pumpkin Bread—an enticing fusion of ripe bananas and rich pumpkin. This moist and flavorful quick bread is a delightful twist on the classic banana bread. Combining the natural sweetness of bananas with the earthy warmth of pumpkin, this recipe creates a harmonious blend of fall-inspired goodness. Easy to prepare and perfect for sharing, our Banana Pumpkin Bread is a comforting treat that captures the essence of autumn. Customize with nuts or chocolate chips for an extra layer of indulgence, and savor the cozy aroma of freshly baked goodness. Embrace the spirit of the season with this delicious and moist banana pumpkin creation!
Banana Pumpkin Bread Recipe | S2Recipes
Details Banana Pumpkin Bread Recipes
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 12
Yield: 1 9x5-inch loaf pan
Ingredients For Banana Pumpkin Bread Recipes
2 ripe bananas, mashed
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
⅓ cup vegetable oil
2 large eggs
2 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup raisins (Optional)
½ cup walnut pieces (Optional)
Instructions: Banana Pumpkin Bread Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Step 2: Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts. Pour batter into the prepared pan.
Step 3: Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
doubled most eggs and bananas but used only 3 cups of flower used yogurt vs oil and 1/2 cup maple syrup as sweetener because some sweetener from libby's pumpkin pie mix vs pure pumpkin .
Love this recipe easy too make and taste great.
This was very good. I do not bake a lot, but this bring me more into backing.
Like other reviews have mentioned, this definitely needed more than 45 minutes to cook. I didn’t have a bread pan with me, so I used a 8x8 baking dish (cooked for 55 minutes) and a 7x4 tempered glass dish (actually cooked in 45 minutes). For modifications, I added an extra banana (3 total) 1.5 teaspoons of vanilla, and 3 teaspoons of cinnamon. I think this helped with the overall flavor of the bread! It definitely has potential so it’s all a learning process!
Our family uses this batter to make muffins. 22 min @ 350 degrees.They are so delicious my 19 year old son wants me to make them for his work buddies and my husband has asked for them a few times already this season. Yummy!
I cut the sugar and they tasted fine. I made muffins instead of bread, I baked them about 20 minutes.
I sprinkled cinnamon sugar on top. I did have to bake it longer than the recipe stated. I think vanilla would be a nice addition.
It has become my favorite banana loaf to share as gifts to friends and family,
This recipe is a great start due to the spice balance. A few people complained about it not baking properly. I believe there is too much liquid. I heeded to the warnings, and I used only 1 cup of pumpkin and brown sugar instead of honey. It came out great after baking on 400 for 10 minutes, then reducing to 350 for 45 min.
