Heather is happiest when taking a beautiful photo, creating something in her kitchen, or elbows-deep in a DIY project.
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
|Prep time||Cook time||Ready in||Yields|
4 Small Loaves or 2 Larger Loaves
- 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).
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?
Rate this Recipe!
Heather (author) from Arizona on October 31, 2013:
@VVanNess-- That's great! I'm glad you both enjoyed it. Thanks for stopping back by to let me know :)
Victoria Van Ness from Fountain, CO on October 09, 2013:
So I made it this afternoon after reading the article, and boy was it yummy! My husband sends his thanks as well!
Heather (author) from Arizona on October 09, 2013:
@VVanNess-- Thanks for the kind words! I hope you get a chance to give it a try. You'll have to come back and let me know what you thought :)
@Rebecca Furtado-- Thanks for the kind words. I'll try any yummy treat made with pumpkin :)
@lcbenefield-- Thanks for stopping by and commenting :)
Victoria Van Ness from Fountain, CO on October 09, 2013:
Yum! I'm going to get up and make this now. I could smell it as I was reading the recipe! :)
Rebecca Furtado from Anderson, Indiana on September 26, 2013:
I just love pumpkin in anything! This hub is full of great ideas for fall breads.
lcbenefield from Georgia on September 24, 2013:
Useful and saved to favorites for future use. My mouth is watering after reading. Thanks.
Heather (author) from Arizona on September 24, 2013:
@Paul Edmondson-- Ha! Thanks! You and Robin have totally just made my day :)
Paul Edmondson from Burlingame, CA on September 24, 2013:
I love banana bread and your presentation is amazing. I want to make Hubs as good as yours:)
Heather (author) from Arizona on September 23, 2013:
@SamitaJassi-- Thanks for stopping by and commenting. I hope you can try it! You may like it because the pumpkin is very subtle ;)
@fivesenses-- I'm glad you stopped by. Thanks for your comment :)
@Toytasting-- Thanks for reading and commenting :)
@AK Chenoweth-- Thanks for the kind words! I hope you get a chance to try it ;)
Leena from new delhi on September 23, 2013:
Looks yummy and easy enough to make.
Toy Tasting from Mumbai on September 23, 2013:
Hey, not too fond of pumpkin, so it is not an option. But, yes! the banana as an ingredient sounds yummy.. Will try out soon
Thanks for sharing the info! :)
AK Chenoweth on September 22, 2013:
Thank you for posting! Now I am totally hungry! What a great recipe, I may just try this...AK
Heather (author) from Arizona on September 21, 2013:
@purl3agony-- Thanks for reading and commenting. I love both too! I could overdose on yummy homebaked sweet breads. I hope you can try it :)
@randomcreative-- Haha! To the naked eye, one would think I'm a picky eater because I put ranch or sour cream on most savory foods and cool whip on everything else. If you make this you have to try at least one slice with cool whip! You will lose your mind and find it again by the next bite. Thanks for stopping by and reading. :)
@Schoolmom24-- Thanks for reading! I knew I was on to something when I thought of this one night before falling asleep but there exist so many recipes for this very idea! I added the canned pumpkin to my mom's banana bread recipe because it was tried and true and just hoped for the best. And it was ;) But I'm biased :) I hope you can try it and let me know how it goes :)
@Tygher41-- Thanks for reading and commenting. I hope you get a chance to make a loaf or five and let me know what you think ;)
Megan Carroll from Boynton Beach, FL on September 21, 2013:
This sounds amazing! Thanks for sharing! I'll have to try this.
Schoolmom24 from Oregon on September 21, 2013:
Wow, I would have never have thought to combine bananas and pumpkin! (I've made each of these breads separately.) Now that fall is here, I definitely want to try this! Voted up!
Rose Clearfield from Milwaukee, Wisconsin on September 21, 2013:
I've never put banana in pumpkin bread (or vice versa?), but it sounds like ultimate fall comfort food. Spreading Cool Whip on sweet bread isn't really something that I needed to know. :) I'm sure that it's amazing. I love the additional ideas for muffins, etc., too. Great article!
Donna Herron from USA on September 20, 2013:
Sounds delicious! I love both banana bread and pumpkin bread - two great tastes that must taste great together :) Pinning now!!