Nutritions

Calories:
300 kcal
Protein:
10 g
Carbohydrates:
250 mg
Sugar:
60 g
Salt:
g
Energy:
1250 kJ
Fat:
22 g

Directions

1

Gather Ingredients and Preheat Oven

Gather all necessary ingredients. Then, adjust your oven rack to the center position and preheat to 350°F.
2

Prepare the Loaf Pan

Lightly grease a 9-x 5-inch loaf pan and line it with parchment paper, allowing excess to hang over the long sides for easy removal after baking.
3

Combine Wet Ingredients

In a large bowl, whisk together the bananas, eggs, and brown sugar. Continue to whisk until the mixture is smooth with a few small lumps remaining.
4

Add Remaining Wet Ingredients

Add the oil, yogurt, pumpkin puree, and vanilla extract to the bowl, whisking until everything is well combined.
5

Mix Dry Ingredients

In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients until no traces of flour remain. Use a spatula to fold in the batter thoroughly.
6

Pour and Prepare the Batter

Pour the batter into the prepared loaf pan, smoothing it into an even layer. Tap the pan on the counter to release air bubbles. Optional: top with untoasted nuts or wait to sprinkle after glazing.
7

Bake the Loaf

Bake the loaf until a toothpick inserted comes out with only a few moist crumbs, about 50 to 60 minutes.
8

Cool and Serve

Once the bread is baked and cooled completely in the pan, use the parchment paper to lift it out. You can glaze the top or serve it with yogurt, if desired.

I’m a firm believer that pumpkin bread isn’t just for the fall season and this recipe proves it. Pumpkin banana bread combines the best of two snacking cake worlds: the sweet glory of banana bread and the quintessential warm spices we dream of during fall season. You normally find pumpkin puree and bananas as interchangeable ingredients in baked goods, and that’s because they function similarly, providing a rich texture and flavor.

Use Yogurt for Quick Bread Perfection

I love the addition of Greek yogurt in any quick bread or cake because it adds even more moisture for the ideal texture days after baking. Plus, the acidity reacts with the baking soda to give a fluffier, loftier crumb. You can easily swap in buttermilk or a mixture of milk and lemon juice for the yogurt in a pinch.

Oil > Butter (This Time)

Similarly, oil contributes to the moisture of the cake since it remains in liquid state at room temperature, whereas butter solidifies. Additionally, cakes tend to bake up taller with oil as butter can weigh down the batter. If the flavor of the olive oil is too intense for you, feel free to sub in a more neutral-tasting oil such as vegetable.

Serve It Up in Style

You can double this recipe for a larger pan or two loaves, adjusting the bake time as needed. If you want to add even more fall-forward sweetness, you can whip up a maple or cream cheese glaze to drizzle over the cake after it’s cooled to room temperature. I love to enjoy a slice with a dollop of yogurt and drizzle of honey. Or, you can keep it simple with a smear of salted (always salted) butter and a hot cup of coffee on the side.

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Recipe Tips

Make sure your bananas are thoroughly mashed so your bread doesn’t have pockets of gumminess.
Don’t overmix the batter otherwise the bread can turn out dense. I like to whisk the flour just a little to ensure there are no clumps, then fold in the remaining dry ingredients with a spatula, making sure to scrape down the sides and bottom of the bowl.
To avoid your bread coming out dry, take it out of the oven when your toothpick comes out with a few moist crumbs. It may seem like it needs more time, but the bread will experience some carry over cooking while it cools.

Recipe Variations

You can use neutral oil such as vegetable oil if you find olive oil to have too strong of a taste. Alternatively you can substitute butter for the oil using a 1 to 1 ratio.
You can easily swap in granulated sugar or coconut sugar in place of the brown sugar.
Fold in chocolate chips or dried fruit for some pops of fun.
You can turn this loaf into muffins by greasing a standard 12 cup muffin tin, filling the cups 2/3 full with batter, and baking for about 20 minutes in a 350 F oven.
Top it off:
Maple glaze: 1 cup confectioners’ sugar, 1/4 cup maple syrup, 1/2 teaspoon vanilla, 1/4 teaspoon pumpkin pie spice
Cream cheese glaze
Coffee glaze: 1 cup confectioners’ sugar, 1 1/2 tablespoons brewed coffee or espresso
Whipped cream
Salted caramel

How to Store

Store leftover cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days.
You can freeze the cooled loaf, wrapped in parchment paper and placed in a resealable bag for up to 3 months.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!