Pumpkin Banana Bread

Experience the best of both worlds in this delightful blend of pumpkin and banana in one amazing baked treat. It’s so easy, super comforting, and brimming with warm, cozy holiday flavors with a touch of orange. Sure to bring pure happiness with every bite.

Course Breakfast, Dessert/Snack

Cuisine American, Fusion

Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings

Calories 830kcal

Author Imma

Ingredients

Pumpkin Banana Bread

1 cup (227g) mashed banana (about 2 big bananas)
1 8-ounce can (227g) pumpkin puree or 1 cup of homemade puree (NOT pumpkin pie filling)
¾ cup (170g) sour cream
3 large eggs
1 cup (210g) dark brown sugar, firmly packed
½ cup (100g) white sugar
1 tablespoon (15ml) vanilla extract
3 cups (360g) all-purpose flour
2 teaspoons (8g) baking powder
¾ teaspoon (5g) baking soda
2 teaspoons (6g) ground cinnamon (see notes)
1 teaspoon (3g) freshly grated nutmeg
1 teaspoon (3g) powdered ginger
1 teaspoon (3g) ground allspice
1 tablespoon (6g) orange zest
1 teaspoon (6g) salt
6 ounces (170g) melted brown butter (optional)
1 cup (170g) chocolate chips (optional)
½-1 cup (55-110g) chopped nuts (pecans, walnuts, or pumpkin seeds; optional)

Brown Butter Glaze (optional)

1.5-2 cups (170-226g) powdered sugar
¼ cup (60g) melted browned butter
2 teaspoons (10g) vanilla extract
4 tablespoons (60ml) milk

Instructions

Preheat oven to 350℉ (180℃). Grease a 9×5 loaf pan with cooking spray or butter.
In a small bowl, mix the mashed bananas, pumpkin puree, sour cream, and eggs.
Add the brown sugar, granulated sugar, and vanilla to the batter, and mix until smooth.
Gradually mix the dry ingredients into the wet ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, orange zest, and salt until fully combined.
Pour in the melted butter and continue stirring until the butter has been fully incorporated into the mixture.
Scrape down the sides, add chocolate chips if using, then pour the batter into the greased pan and spread evenly. Or divide the batter between two smaller greased bread pans.
Add the desired toppings or leave the bread plain.
Bake for 55-60 minutes. If you divided the batter between two bread pans, start checking it at 30 minutes. Bake until a cake tester inserted into the center comes out clean.
Let the pumpkin banana bread remain in the pan(s) for about 10 minutes before removing, then turn it out onto a wire rack to cool completely.
While the bread is cooling, make the optional glaze. Mix the powdered sugar, melted brown butter, vanilla, and milk until well combined. Adjust to the desired consistency with milk or powdered sugar, and drizzle it on the cooled bread.

Notes

Overripe bananas with brown spots on them make the sweetest banana bread.
Feel free to replace the individual spices (cinnamon, ginger, nutmeg, and allspice) with 1½ tablespoons of a pumpkin pie spice blend.
The melted butter is optional because the pumpkin and bananas add plenty of moisture. However, butter makes everything better.
To avoid the bread from sinking in the middle while baking, make sure to measure the ingredients accurately and resist the temptation to open the oven door before it has time to set.
If the banana bread is browning too quickly, cover the pan loosely with foil and continue baking until done.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition