Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

1/2 teaspoon sea salt

2 medium very ripe bananas (3/4 cup mashed)

8 tablespoons (1 stick) unsalted butter, melted

2 large eggs

3/4 cup pumpkin purée (not pumpkin pie mix)

3/4 cup granulated sugar

1/3 cup packed dark brown sugar

2 teaspoons vanilla extract

Optional: walnuts, pecans, or chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan and lightly dust it with flour to prevent sticking.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and sea salt.

Step 3: In another large bowl, mash the bananas with a fork until mostly smooth with a few small lumps remain. Add the melted butter, eggs, pumpkin purée, granulated sugar, brown sugar, and vanilla extract, then whisk until combined.

Step 4: Pour the dry ingredients into the pumpkin-banana mixture. Stir gently with a rubber spatula until just incorporated and no dry spots remain. If using, fold in walnuts, pecans, or chocolate chips now.

Step 5: Transfer the batter to the prepared loaf pan and spread it evenly.

Step 6: Bake for 55 to 60 minutes, or until the bread pulls away slightly from the pan edges, the top is cracked, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.

Step 7: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Tips & Variations

For extra moisture and flavor, try adding 1/4 cup of sour cream or Greek yogurt to the wet ingredients.

Swap the walnuts for pecans or mini chocolate chips to customize your bread.

Use overripe bananas with brown spots for the best natural sweetness.

If you prefer a spicier bread, increase the cinnamon and ginger slightly to taste.

Storage

Store the pumpkin banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled bread wrapped in foil and placed in a freezer bag for up to 3 months. Thaw at room temperature before serving. Reheat slices gently in a toaster oven or microwave for a warm treat.

FAQs

Can I use canned pumpkin pie mix instead of pumpkin purée?

It’s best to use plain pumpkin purée rather than pumpkin pie mix, since the mix contains added spices and sweeteners that can affect the flavor and texture of the bread.

What can I substitute for all-purpose flour?

You can substitute whole wheat flour for all-purpose flour for a nuttier taste and denser texture, but reduce it to 1 1/3 cups. Gluten-free flour blends designed for baking also work well following the package instructions.