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pumpkin banana bread dusted with powdered sugar

Pumpkin Banana Bread Recipe

Bernice Baran
What do you get when you have two brown bananas and a leftover open can of pumpkin puree - pumpkin banana bread. Perfectly moist and fluffy, good balance of pumpkin and banana and all the fall spices. 
4.91 from 11 votes
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Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 15 minutes
Course Breads
Cuisine American
Servings 1 loaf - 10 servings
Calories 396 kcal

Ingredients
  

  • 1 cup (250g) mashed banana 2 medium bananas
  • 1/2 cup (120mL) olive oil or vegetable oil
  • 1 1/3 cup (260g) light brown sugar lightly packed
  • 2 large eggs room temperature
  • 1 cup (250g) pumpkin puree
  • 2 1/2 cups (300g) all-purpose flour spooned and leveled
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • dusting of powdered sugar

Instructions
 

  • Preheat the oven 350F/177C convection (325F/163C conventional) and grease a 9x5" loaf pan with baking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/4 tsp baking soda, 1 tsp fine sea salt, 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice
  • In a large bowl mash the bananas until it's completely smooth and there are no more large chunks.
    1 cup (250g) mashed banana
  • Add the sugar and oil and whisk together until they’re well combined.
    1/2 cup (120mL) olive oil, 1 1/3 cup (260g) light brown sugar
  • Add in one egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds. Repeat with the second egg.
    2 large eggs
  • Add in the pumpkin puree and whisk until it's completely smooth.
    1 cup (250g) pumpkin puree
  • Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  • Bake for about 60 minutes. Press on the center (tallest part) and it should spring back if it's baked. You can also insert a knife through the tallest section and it should come out with a few moist crumbs. If you get gummy batter, allow another 5-10 minutes to bake.
  • Remove from the oven and allow to cool for at least 30-60 minutes before serving.
  • Once it's cooled completely, you can dust it with powdered sugar.
    dusting of powdered sugar

Notes

  • Bread can be stored at room temperature for 2-3 days, refrigerated for up to a week or frozen for 2-3 months.
  • Can be made into 12 large muffins

Nutrition

Serving: 1gCalories: 396kcalCarbohydrates: 68gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 37mgSodium: 434mgFiber: 3gSugar: 39g
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