A Cozy, Flavorful Twist on a Classic
As fall approaches and the air grows crisp, there’s nothing quite like the comforting aroma of a freshly baked loaf of bread. Inspired by the season, Lina Vexley created a delightful fusion of two beloved flavors—pumpkin and banana—resulting in the perfect Pumpkin Banana Bread. Combining the rich, earthy taste of pumpkin with the sweetness of ripe bananas, this bread is soft, moist, and incredibly aromatic. It’s the ideal treat to enjoy with a cup of tea or coffee, or to share with friends and family during your autumn gatherings.
Pumpkin Banana Bread
Equipment
- Loaf Pan
- Mixing Bowls
Ingredients
- Bananas
- 1 cup mashed ripe bananas about 2-3 ripe bananas
- Pumpkin Puree
- 1/2 cup pumpkin puree
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Mix in the mashed bananas, pumpkin puree, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Stir until just combined. Be careful not to overmix.
- 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.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutrition
How to Make Pumpkin Banana Bread
Pumpkin Banana Bread combines the warmth of pumpkin with the sweetness of ripe bananas to create a moist, aromatic loaf. Follow these simple steps to bake a perfect loaf:
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas, pumpkin puree, and vanilla extract until fully combined.
- Prepare the Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream (or Greek yogurt). Stir gently until the ingredients are just combined, being careful not to overmix the batter.
- Bake the Bread: 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. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve for a delicious fall snack!
Conclusion
Pumpkin Banana Bread is a wonderful combination of fall flavors, with the richness of pumpkin and the natural sweetness of bananas. This loaf is perfect for breakfast, as a snack, or even as a dessert. The moist texture and comforting spices make it a favorite during the cooler months. Whether you’re sharing it with friends and family or enjoying it by yourself, this bread will undoubtedly become a seasonal favorite in your baking repertoire!