Pumpkin Banana Bread Recipe

Prep: 15 mins

Cook: 60 mins

Total: 75 mins

Servings: 10 to 12 servings

Yield: 1 loaf 

Pumpkin banana bread combines the best of banana bread and warm fall spices, making it a delightful treat year-round. The addition of Greek yogurt ensures a moist texture, while olive oil keeps the bread light and fluffy.

Ingredients

• Cooking spray or butter, for greasing
• 1 cup coarsely mashed very ripe bananas (about 2 medium bananas)
• 2 large eggs
• 3/4 cup light brown sugar
• 1/2 cup olive oil
• 1/4 cup plain Greek yogurt
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups (255 grams) all-purpose flour
• 1 1/2 tablespoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 cup coarsely chopped pecans, walnuts, or pepitas (optional, for garnish)

Steps to Make It

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.

2. Prepare the Pan:

   • Lightly grease a 9-x 5-inch loaf pan, then line with a parchment paper sling, letting excess hang over the long sides for easy transfer after baking.

3. Mix Wet Ingredients:

   • In a large bowl, whisk together the mashed bananas, eggs, and brown sugar until smooth with only a few small lumps remaining.
   • Add the oil, yogurt, pumpkin puree, and vanilla to the bowl. Whisk well until combined.

4. Add Dry Ingredients:

   • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
   • Gradually whisk the dry ingredients into the wet mixture until just combined. Use a silicone spatula to scrape down the sides of the bowl and fold the batter together a few more times to completely combine.

5. Transfer to Pan:

   • Scrape the batter into the prepared loaf pan, smoothing it into an even layer. Tap on the counter a few times to release any air bubbles.
   • Optionally, top with nuts or seeds.

6. Bake:

   • Bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out with only a few moist crumbs.
   • Let the bread cool completely in the loaf pan, then use the parchment paper sling to remove it from the pan.

7. Serve:

   • Top with a glaze (see options below) or serve with a scoop of yogurt, if desired.

Recipe Tips

• Ensure bananas are thoroughly mashed to avoid pockets of gumminess.
• Do not overmix the batter to keep the bread light and fluffy.
• Remove the bread from the oven when a toothpick comes out with a few moist crumbs to avoid dryness.

Recipe Variations

• Use neutral oil such as vegetable oil if you find olive oil too strong.
• Substitute granulated sugar or coconut sugar for the brown sugar.
• Fold in chocolate chips or dried fruit for added texture and flavor.
• Turn this loaf into muffins by greasing a 12-cup muffin tin, filling the cups 2/3 full, and baking for about 20 minutes at 350°F.

Glaze Options

1. Maple Glaze:

   • 1 cup confectioners’ sugar
   • 1/4 cup maple syrup
   • 1/2 teaspoon vanilla extract
   • 1/4 teaspoon pumpkin pie spice

2. Cream Cheese Glaze:

   • Mix softened cream cheese with confectioners’ sugar and a splash of milk or cream until smooth.

3. Coffee Glaze:

   • 1 cup confectioners’ sugar
   • 1 1/2 tablespoons brewed coffee or espresso

4. Other Toppings:

   • Whipped cream
   • Salted caramel

Storage

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

Nutrition Facts (per serving)

• Calories: 243
• Fat: 10g
• Carbohydrates: 34g
• Protein: 4g

Enjoy your delicious pumpkin banana bread, perfect for any season!