Pumpkin Banana Bread

For years now, come October I have a day where I see brown-spotted-bananas on my counter but ahhh, it’s autumn and all I want is PUMPKIN bread not just banana. And inevitably, every year, the next thought that comes to mind is, what if I combine them? Banana’s bring that lovely sweetness and pumpkins give that soft texture I love. I also feel that pumpkin spice shouldn’t be reserved to pumpkin bakes only. So I set about trying to create a pumpkin banana bread recipe. A quick bread that would have the perfect moisture level, make a great snack and be one of those pumpkin recipes you can turn to every year.

Pumpkin Bread meets Banana Bread

I started by examining four highly rated 4 different banana bread recipes against four different pumpkin bread recipes, to see what was common to both. My idea was to make one base for the whole bread, split it in half and stir in pumpkin to one and banana into the other then swirl the two breads together for a marbled effect. In my first batch, I had used only cinnamon and nutmeg and I got a lovely, if subtle, swirl. When I went full pumpkin spice with the cloves, ginger and allspice, I found the darkness of these spices made the swirl indistinguishable.

Years later I find I like it best just all mixed together. There’s no point swirling I think, you want that lovely flavor everywhere. The result is a bread so incredibly tender and flavorful and combines the best of a baker’s staple recipe with our favorite fall ingredient.

Recipe Ingredients

Eggs: whole large eggs. It’s best if they are at room temperature.

Sugar: brown sugar, light or dark.

Bananas: You’ve heard it before but I’ll say it again – the browner the better. Have your bananas been speckled for a day or two? Wait another day or two. The more brown spots, the yummier your bread will be.

Pumpkin puree: canned or homemade. I have tried this recently with homemade puree and I LOVED the result. I’ll put a section below on how to make your own.

Oil: anything flavorless like a mild avocad oil. Butter also works here, feel free to brown it if you want (no other modifications need to be made as this is a very moist bread to start with).

Flour: all purpose flour. You could probably make this with oat flour too, just rest the batter for at least 20 minutes before baking (at room temperature).

Leavening: baking soda only. Baking powder cannot substitute here.

Vanilla: pure vanilla extract.

Spices: basically pumpkin pie spice. You can add a tablespoon or two of PS or just add the spices in their respective amounts (mostly cinnamon, some nutmeg, some ginger and allspice if you want it). Cardamom would taste great here too.

Buttermilk: whole or low fat. Kefir is a good substitute.

Optional Add-Ins

Nuts: chopped pecans or walnuts would be great here. I’d add about a cup, or a little over 100g.

Chocolate chips: when it comes to quick-breads I am partial to mini chocolate chips, I’d add about 3/4 of a cup per loaf.

Homemade Pumpkin Puree: how to make it

You need a fresh ‘pie pumpkin’ or ‘sugar pumpkin’: tug the stem off and use a chef’s knife to slice it in half from the top to the bottom (vertically if the pumpkin is standing up).

Pull or carve out the stringy bits and seeds in the center, I use a metal spoon and scrape against the inside walls to get as much string out as I can (you can wash and roast the seeds if you like).

Place the two halves face down onto a baking sheet lined with parchment paper and roast in an oven preheated to 400 F, until soft – about 35-45 minutes. Scrape the soft flesh out and blend it until smooth. Now you have pumpkin puree!

How to make pumpkin spice banana bread

Prep a standard size loaf pan (8 or 9 inches long, 4-5 inches wide) by lining it with parchment paper and securing it with metal clips. You can also grease a loaf pan with flour and butter for an easy release.

Start by whisking together the sugar and eggs until light in color in a large mixing bowl.

Slowly drizzle in the oil or melted butter while whisking and add the spices:

Add in the mashed ripe bananas and pumpkin puree, whisk to combine.

Now add the dry ingredients: the flour and baking soda.

Whisk to just combine, then pour into the prepared loaf pan.

If you want to do the sliced banana topping, read the instructions below.

Bake until the top springs back when pressed or a cake tester or toothpick comes out clean.

How to make a sliced banana topping for banana bread

Want to get that attractive topping? Place a peeled banana on its side and use a paring knife to cut about 1/4 of its width lengthwise. This firs step is to remove some unnecessary bottom weight that would otherwise cause the banana to sink into the batter. Now cut banana the same way a second time (also about 1/4 of its total width) and flip over (the middle is the prettier because it shows more tiny seeds) and put it on top of the batter once it is in its pan. Tbh, I actually did not like the soft mushy banana top post-bake so if you are not into that don’t bother. If you want it for the looks – go for it!

Storing the Bread

Like most cakes made with fruit and oil, this one is especially scrumptious the day after it is made. Store at room temp, in an airtight container or wrapped in foil.

Can this recipe be made into muffins?

It should be but don’t expect high rising, domed muffins. Divide the batter into 12 muffin cups, spaced out between two muffins pans. Leave every other muffin cup empty, this helps with heat circulation (and will improve doming). Bake at 400 F to start with then after five minutes lower the temperature to 350 and bake until the tops spring back when pressed.

Recipe for pumpkin banana bread

 

 

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