Pumpkin Banana Loaf is a moist, flavorful blend of pumpkin puree and ripe bananas, making it the perfect fall-inspired treat. This loaf combines the natural sweetness of bananas with the warm, spiced flavors of pumpkin and cinnamon, creating a delicious and comforting baked good. Whether served as a breakfast item or dessert, this loaf is a crowd-pleaser.
If you’re looking for another comforting recipe, consider pairing this with a savory dish like French Onion Short Rib Soup with Cheesy Gruyère Toast for a complete meal experience.
Why You’ll Love This Recipe
The combination of pumpkin and banana creates a soft, moist texture with a naturally sweet flavor, perfect for fall or any time of the year. The spices add warmth and depth, making this loaf a great addition to your baking repertoire. If you’re interested in more sweet treats, try these Earl Grey Cookies for a unique flavor twist.
Ingredients
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Directions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. - Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth. - Combine Dry Ingredients
In another bowl, mix the flour, baking soda, cinnamon, nutmeg, cloves, and salt. - Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. - Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Variations
- Add chocolate chips or walnuts for extra texture and flavor.
- Replace the butter with coconut oil for a dairy-free option.
- For more sweetness, add a glaze made from powdered sugar and milk.
Storage Instructions
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually for up to 3 months.
This Pumpkin Banana Loaf is sure to become a favorite in your home, perfect for breakfast, snack, or dessert!