Fall in Love Pumpkin Banana Bread

It's Fall Y'all! Get ready for pumpkins, orange leaves, and sweater weather. While my favorite season is summer, there is definitely something to love about fall. Take one bite of my “Fall in Love” Pumpkin Banana Bread and I am sure you’ll fall in love with Fall too! This recipe has a subtle banana undertone with notes of pumpkin stealing the show. My Pumpkin Banana Bread is perfect for a morning treat alongside coffee or an after-dinner dessert. This recipe can be the perfect use for those ripe bananas you almost forgot to eat. Before making this dish, ensure your bananas are ripe for the taking. Your bananas should be soft to touch but still yellow with a few brown spots.

Leftover Pumpkin Banana Bread? Freeze It!

This recipe makes two loaves of bread. Can’t eat it all? No problem, this recipe freezes incredibly well. To freeze, simply bake, let cool, then wrap in aluminum foil. Place the aluminum wrapped loaf in a freezer-safe bag to store for 2-3 months. When you’re ready to eat, allow the frozen loaf to thaw for roughly 4 hours before unwrapping. I usually thaw, then pop the aluminum foil-wrapped loaf in the oven for a few minutes so it’s nice and warm. Add this Autumn inspired dish to your list of must-have seasonal eats! What are you waiting for? Grab a slice, throw in a cup of coffee (could be spiked, I don’t judge), and fall in love with Fall!
Servings: 12 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Ingredients
  • 2 bananas (ripe)
  • 2 eggs
  • 1 stick butter (room temperature)
  • 15 oz canned pumpkin
  • 2 cup all- purpose flour
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 cup sugar
    • Spices
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
Instructions
  1. Preheat oven to 350 degrees. Coat each loaf pan with nonstick spray/butter or line with parchment paper. Set aside
  2. In a large mixing bowl, mix sugar and butter. Gradually add each egg, whisking well after each egg.
  3. Add vanilla, pumpkin, and bananas. Mix well.
  4. In a separate bowl, mix together the remaining dry ingredients.
  5. Slowly add the mixed dry ingredients to the wet batter. Continue to mix until well combined.
  6. Pour the batter into each prepared loaf pan, try to split evenly into each. Each pan will have roughly 3 cups of batter. Bake for 60 minutes or until bread is baked thoroughly.
  7. Let bread cool in the pan before removing.
Recipe Notes

Essential Tools: Whisk, Hand mixer, or Stand Mixer 2 Large Mixing Bowl 2 loaf pans ( standard 8 ½ in x 4 ½ in x 2 ¾  in) Measuring cups: 1 cup Measuring spoons: 1 tsp., ½ tsp