The Best Easy Pumpkin Banana Bread
Soft, moist, and delicious, this Pumpkin Banana Bread is the perfect fall flavor combo and so easy to make. This recipe includes two versions, one with a vanilla glaze and one with a pumpkin spice sugar coating.
Servings: 10 slices
Calories: 381kcal
Equipment
- 1 whisk
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice (see Note 1)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup mashed ripe banana (about 1 medium banana; see Note 2)
- 1 ½ cups pure pumpkin puree (see Note 3)
- ⅓ cup coconut oil, melted and slightly cooled
- Cooking spray, for greasing (or butter or neutral oil)
Vanilla Glaze
- ½ cup condensed milk
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Pumpkin Spice Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp pumpkin pie spice (see Note 1)
Instructions
Pumpkin Banana Loaf
- Preheat oven to 350℉ and grease a large 9" x 5" loaf pan
- In a medium bowl, whisk together the flour, baking soda, salt and pumpkin pie spice and set aside
- In a large bowl, whisk together the sugar, eggs, vanilla, mashed bananas, pumpkin puree and coconut oil until smooth
- Add the dry ingredients to the wet ingredients and mix until just combined (your batter should be lumpy and fairly thick)
- Follow the instructions below according to which version of this recipe you're making:
Pumpkin Banana Bread with Vanilla Glaze
- Pour the batter into the prepared baking dish and spread flat
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean
- While the loaf is baking, make the Vanilla Glaze: in a small bowl, whisk together condensed milk, powdered sugar and vanilla until smooth
- When the loaf is baked but still warm, poke 9-12 holes all over with a chopstick then pour most of the glaze over slowly, tilting the loaf pan to help it sink into the cake
- Let the loaf cool for 15 minutes and pour over the remaining glaze, then slice and serve warm
Pumpkin Banana Bread with Pumpkin Spice Sugar Topping
- In a small bowl, whisk together the sugar and pumpkin pie spice and sprinkle the bottom and side of the loaf pan with half of the mixture, tilting the pan to help it stick to the sides
- Pour the batter into the prepared loaf pan and sprinkle with the remaining sugar and pumpkin spice mixture
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean
- Let the loaf cool for 10 minutes, then slice and serve warm
Notes
Note 1: If you don't have pumpkin pie spice on hand, you can easily make your own: just combine 1 ½ tbsp (1 tbsp plus 1 ½ tsp) cinnamon with ½ tsp nutmeg, ½ tsp ground ginger, ½ tsp allspice and just a tiny pinch of cloves. This will give you 2 tbsp of your homemade spice blend, which is more than enough for both the loaf and Pumpkin Spice Sugar Coating.
Note 2: I wanted a super pumpkin-y loaf. If you want a loaf that's heavier on the banana, use 1 cup of pumpkin puree and 1 cup of mashed bananas instead.
Note 3: I use my Homemade Pumpkin Puree for this recipe, but you can absolutely use canned pumpkin puree. Just make sure it's pure pumpkin puree, not pumpkin pie filling. Canned pumpkin can often have a stronger flavor than homemade versions due both the canning process and to the variety of pumpkins used to achieve a concentrated flavor, so you can modify the recipe according to Note 2 above if that's the case.
Note 4: This recipe can be made into muffins using a muffin tin, and makes enough batter for 2 small 12-cup muffin tins. Fill each cup ⅔ of the way and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. If you don't have 2 muffin tins, you can bake this in two batches and let the second half of the batter rest in the fridge while the first half bakes.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 slice | Calories: 381kcal | Carbohydrates: 69g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 266mg | Potassium: 230mg | Fiber: 2g | Sugar: 45g | Vitamin A: 6144IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg