Easy Pumpkin Banana Bread: A Comforting Recipe

Remember that time my toddler decided my hair was a jungle gym WHILE I was trying to bake? Yep, beautiful chaos is my middle name. It was during one of these “adventures” that I perfected my Pumpkin Banana Bread. I needed something quick, easy, and that the kids would actually eat. Because let’s be real, sometimes it feels like they survive on air and stubbornness. This Pumpkin Banana Bread recipe was the answer. It’s been a family staple ever since.

And you know what? It’s become my go-to for school bake sales, potlucks, and those days when I need a little something comforting with my coffee. It’s moist, flavorful, and seriously simple to make. I’m so excited to share my sanity-saving recipe with you! So grab your apron and let’s get baking this Pumpkin Banana Bread together!

INGREDIENTS You’ll Need

Here’s the ingredient list for my Pumpkin Banana Bread. Trust me, it’s short because mama doesn’t have time for fancy.

• 2 cups all-purpose flour: This gives our bread its structure.
• 1 teaspoon baking soda: This helps the bread rise and get that perfect texture.
• 1/2 teaspoon ground cinnamon: For that warm, cozy flavor.
• 1/4 teaspoon ground nutmeg: Adds a little something special.
• 1/4 teaspoon ground cloves: Just a pinch to deepen the flavor.
• 1/2 teaspoon salt: Balances the sweetness.
• 1 cup granulated sugar: For sweetness, of course!
• 1/2 cup (1 stick) unsalted butter, melted: Adds richness and moisture. You can grab this at Target or Walmart while doing your regular grocery run.
• 2 large eggs, lightly beaten: Binds everything together.
• 1 cup mashed ripe bananas (about 2-3 medium): The riper, the better! Those brown bananas are perfect for this.
• 1 cup pumpkin puree: Not pumpkin pie filling! Just plain pumpkin puree.
• 1/2 cup chopped walnuts or pecans (optional): Adds a little crunch. My family loves when I add extra nuts!

No worries if you don’t have nutmeg or cloves – I sometimes skip them when I’m in a rush. This Pumpkin Banana Bread is forgiving! If you don’t have butter, you can use 1/2 cup of vegetable oil instead. This Pumpkin Banana Bread doesn’t have to break the bank!

For storage, wrap any leftover Pumpkin Banana Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months. I slice it before freezing so I can easily grab a piece when I need a quick snack. It’s the perfect time-saver for busy mornings.

Let’s Make it Happen!

Alright, kitchen warriors, let’s get baking! Here’s how I make my Pumpkin Banana Bread. Don’t worry, it’s easier than folding a fitted sheet!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour for extra insurance.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that the spices are evenly distributed throughout the Pumpkin Banana Bread.
3. In a separate bowl, combine the sugar, melted butter, eggs, mashed bananas, and pumpkin puree. Mix well until everything is nicely combined. This is where the magic happens!
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! A few lumps are okay. This will keep your Pumpkin Banana Bread nice and moist.
5. If using, fold in the chopped walnuts or pecans. My kids love when I add chocolate chips too! Check out this recipe for a Pumpkin Chocolate Chip Bread if your kids are similar!
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my chaotic kitchen, this Pumpkin Banana Bread usually takes about 55 minutes. Perfect time to fold that laundry pile! Don’t panic if your Pumpkin Banana Bread looks a little dark on top. That’s just the sugar caramelizing.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Your Pumpkin Banana Bread should smell amazing by now!
9. Slice and serve. Enjoy!

Here’s where I used to mess up my Pumpkin Banana Bread – I wouldn’t let it cool completely before slicing. It would crumble and fall apart. Patience is key, my friends! While your Pumpkin Banana Bread is doing its thing, pour yourself that well-deserved coffee!

And that’s it! You’ve just made a delicious loaf of Pumpkin Banana Bread. See, I told you it was easy!

How We Love to Eat This!

So, how do we devour this Pumpkin Banana Bread in my house? Let me tell you!

The kids devour this Pumpkin Banana Bread when I serve it with a smear of cream cheese or a dollop of Greek yogurt. Sometimes, I even add a sprinkle of chocolate chips on top for an extra treat.

This Pumpkin Banana Bread is perfect for those crazy weeknight dinners when I need something quick and easy to put on the table. It’s also a hit at breakfast with a side of scrambled eggs.

For a fancy touch (and by fancy, I mean something that takes 2 extra seconds), I like to dust the slices with powdered sugar before serving. It makes it look like I actually have my life together.

Leftovers? What leftovers? Just kidding! If we do have any Pumpkin Banana Bread left, I like to cube it up and make bread pudding. Check out this Pumpkin Bread Pudding recipe.

This Pumpkin Banana Bread reminds me of another family favorite, Pumpkin Cinnamon Swirl Bread, which is so good!

During the fall, I love adding a little maple syrup to the batter for a seasonal twist. My friends and family always rave about it! It’s the perfect treat for a cozy autumn evening. I adapted this moist pumpkin banana bread recipe from a recipe for Pumpkin Chip Banana Bread | Lemons & Zest.

FAQs: Your Questions Answered

Alright, let’s tackle those burning questions about Pumpkin Banana Bread! I know you have them, because I had them too when I first started baking!

• Can my picky eater handle this Pumpkin Banana Bread?You never know until you try, right? The pumpkin flavor is pretty subtle, and the sweetness from the bananas usually wins them over. I’ve even snuck in some shredded zucchini before (don’t tell them!).
• What if I burn my Pumpkin Banana Bread? (Asking for a friend… okay, it was me!)We’ve all been there! If the top is getting too dark, tent it with foil for the last 15-20 minutes of baking. And if it’s REALLY burnt, well, maybe just cut off the burnt parts and salvage what you can. We won’t judge!
• Can I make this Pumpkin Banana Bread ahead for meal prep?Absolutely! In fact, I often make a loaf on Sunday and slice it up for the kids’ lunches during the week. It stays moist and delicious for days.
• Can I freeze this Pumpkin Banana Bread?Yes, you can! Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It will keep for up to 2 months. Just thaw it overnight in the fridge before serving.
• What can I substitute for the eggs?If you’re egg-free, you can try using flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes). I haven’t tried it myself with this recipe, but it usually works well in other baked goods.
• Can I use whole wheat flour instead of all-purpose flour?You can, but it will make the bread a bit denser. I recommend using half whole wheat flour and half all-purpose flour for the best texture.
• How do I store the Pumpkin Banana Bread?Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Or, you can freeze it!

Another recipe for Pumpkin Banana Chocolate Chip Bread | A Taste of Madness.

If you need a great easy pumpkin banana bread recipe check out Easy Banana Bread Recipe with Brown Butter & Pumpkin: The ….

Final Thoughts

This Pumpkin Banana Bread is more than just a recipe to me. It’s a symbol of those crazy, beautiful moments in my kitchen with my kids. It’s a reminder that even when things are chaotic, we can still create something delicious together.

My Pumpkin Banana Bread Mom Hacks:

• Use brown bananas: The riper the bananas, the sweeter and more flavorful the bread.
• Don’t overmix: Overmixing will result in a tough bread. Mix until just combined.
• Add chocolate chips: Because everything is better with chocolate!

Here are a few family-tested Pumpkin Banana Bread variations:

• Chocolate Chip Pumpkin Banana Bread: Add 1 cup of chocolate chips to the batter. My son loves this version!
• Nutty Pumpkin Banana Bread: Add 1/2 cup of chopped walnuts or pecans to the batter. My husband prefers this one.
• Spiced Pumpkin Banana Bread: Add an extra 1/2 teaspoon of cinnamon and a pinch of ginger to the batter. This is my personal favorite!

I hope you give this Pumpkin Banana Bread a try. I truly believe it will become a staple in your home, just like it has in mine. Let me know how it turns out!

And remember, fellow kitchen warriors, you’ve got this! Embrace the beautiful chaos and enjoy the process. Happy baking, and I hope you enjoy this moist pumpkin banana bread!

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