Pumpkin Banana Bread - Fall Recipe

This recipe has become one of my favorite ways to welcome autumn. It started as a way to use up a few overripe bananas sitting on the counter, but adding in some pumpkin makes it softer, richer, and perfect for fall. It's not overly sweet, which makes it just as lovely with your morning coffee as it is for an afternoon snack (and great for kids too). I usually keep a few slices on the counter for a couple of days, then freeze the rest for mornings when I want something homemade without having to bake.

Pumpkin Banana Bread

Makes: 1 loaf (8 skinny slices –10 thick ones)

Ingredients

• 2 ripe bananas, mashed

• 1 cup pumpkin purée

• 2 eggs

• ½ cup brown sugar

• ¼ cup maple syrup

• ⅓ cup avocado oil (or melted coconut oil)

• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1½ teaspoons pumpkin pie spice

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

Optional

• ½ cup chopped pecans or walnuts

• Sprinkle of pumpkin seeds for the top

• Chocolate chips for a bit of a sweet treat taste

• A pinch of coarse sugar before baking

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease or line a 9x5-inch loaf pan with parchment paper (my preferred method).

2. In a large bowl, mash the bananas until mostly smooth. Whisk in the pumpkin purée, eggs, brown sugar, maple syrup, oil, and vanilla until everything is well combined.

3. In a separate bowl, stir together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

4. Add the dry ingredients to the wet ingredients and gently fold everything together until just combined. Be careful not to overmix, it's ok if the batter looks a little lumpy.

5. Fold in the nuts, seeds or chocolate chips if you're using them.

6. Pour the batter into your prepared loaf pan. If you'd like, sprinkle the top with pumpkin seeds or a little coarse sugar for a bit of texture.

7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

8. Let the loaf cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

A Few Notes

• The riper your bananas, the sweeter and more flavourful the loaf will be.

• If the top begins to brown too quickly, loosely cover it with foil during the last 15 minutes of baking.

• This bread freezes beautifully. I like slicing it first so I can pull out one piece at a time.

A Few Notes

• The riper your bananas, the sweeter and more flavourful the loaf will be.

• If the top begins to brown too quickly, loosely cover it with foil during the last 15 minutes of baking.

• This bread freezes beautifully. I like slicing it first so I can pull out one piece at a time.

How I Love to Serve It

My favourite way to enjoy a slice is slightly warm with a little salted butter melting on top and a homemade latte on the side. It also makes a really cozy breakfast with yogurt and a drizzle of maple syrup, or tucked into a lunch for a little afternoon treat.

Spot it in some upcoming and past autumn vlogs 🧡

Cheers,

Kalyn