Pumpkin Banana Loaf Recipe
How Do You Make Pumpkin Bread With Bananas?
This recipe is my favorite banana bread recipe from my mom with a few extra ingredients—like pumpkin! I love banana bread so much, especially during the chilly months. It's so homey and comforting and the pumpkin banana version is even better. I love to bake and eat it from September until February. The pumpkin and cinnamon are festive additions to this recipe that keep me reaching for a second and third slice of this loaf whenever it's around.
Pumpkin and Banana Bread Recipe
- 1 and 1/2 cups sugar
- 4 bananas, ripe
- 3 teaspoons baking powder
- 3 and 1/2 cups flour
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup milk
- 1 and 1/2 sticks butter
- 1 cup 100% pumpkin
- Preheat oven to 350° F.
- In a bowl, sift together flour, baking powder, salt, baking soda, and cinnamon.
- In the second bowl, mash bananas. Add pumpkin and mix with an electric mixer until there are no banana chunks.
- In a large third bowl, cream softened butter and sugar together with an electric mixer.
- Add eggs to sugar and butter and mix thoroughly.
- Add sifted dry ingredients alternately with milk, starting with dry and ending with dry.
- Fold in bananas and pumpkin and mix well.
- Pour into well-greased loaf pans and bake at 350° F for 40–60 minutes. Smaller loaf pans only take about 40 minutes while larger loaves require the full hour.
- Remove from oven and cool on wire rack for approximately ten minutes. Remove from pans and cool on a wire rack for up to an hour. Wrap each loaf in foil or plastic wrap and allow to rest in the refrigerator overnight (don't slice until the following day).
Can I Use Fresh Pumpkin Instead?
Of course! The amount you use will stay the same, but the steps are really important. If you don't properly prepare the fresh pumpkin prior to measuring your cupful, it won't come out right.
Tips for Baking a Fresh Pumpkin
- Be sure to purchase a cooking pumpkin. They're smaller than the kinds you carve and should say "for cooking/baking" in the grocery store.
- Preheat oven to 375° F.
- Scrub the pumpkin well.
- Cut the pumpkin into squares. Throw away stems and fibrous strings. You may want to save the seeds for roasting and shelling for a pretty topping.
- Line a shallow baking dish with foil and place pumpkin squares inside, skin side up. Cover dish with foil and roast for 1 hour or until tender. Allow it to cool to the touch.
- Scoop pulp from rinds. Discard rinds and purée pulp in blender or food processor.
- Line a sieve or strainer with two layers of cheesecloth. Rest over a container to catch any liquid. Place purée in a sieve and allow to drain for at least 1 hour. Press purée with a large spoon to remove any lingering liquid. Discard liquid.
- The pumpkin purée is now ready for measuring for your pumpkin banana loaf!
Tips for Baking a Great Banana Pumpkin Bread
- Make sure you only use very ripe bananas.
- You can use fresh pumpkin in place of canned. See above for more details.
- For loaves that easily pop out of pans every time, I like to coat my loaf pans generously with oil.
- The texture, color, and taste of this loaf truly develops while it rests overnight. Be patient, it's worth it (see pictures above)
- This recipe also lends itself nicely to baking muffins. It will yield approximately 24 muffins. Bake at 350° F for 20–30 minutes. (see pictures above)
- Top off raw loaves or muffins with a sprinkling of shelled pumpkin seeds, oats, or your favorite nuts. This yields such a lovely and rustic finished product that's pretty enough for a magazine!
I love baking banana bread, especially with pumpkin in the mix. This recipe makes enough to keep some and give some to a neighbor or friend. I enjoy eating breads like this with a little pat of butter—but since this version has pumpkin, I really love it with a little Cool Whip. How would you eat this bread? Would you make it as a loaf or as muffins?