I made this Pumpkin Banana Break for that Circle Seven Five brunch I hosted a few weeks ago… and it was such a hit. People love pumpkins, yes. People love banana bread, yes. What did I discover? EVERYBODY loves Pumpkin Banana Bread.
Fun fact: the fastest way to my dad’s heart is through bananas. You ask him what his favorite foods are and after the obligatory “sushi”, he’ll say, “umm… bananas fosters, banana bread, banana this, banana that, plain bananas…”. Dude’s obsessed. And I’m pretty sure he’ll never forgive me for not sending him a taste of this recipe.
Or he’ll just never stop asking me to make it for him. One or the other.
Today’s recipe would be the perfect dish for Thanksgiving dessert or for an upcoming brunch this fall. It’s really easy to make and is rapidly becoming one of my favorite fall recipes! Let me know if you have any questions.
Pumpkin Banana Bread
- 3 overripe bananas, mashed
- 2 eggs
- 1/3 cup of vegetable oil
- 1 1/3 cups of pumpkin puree
- 1/2 cup of sugar
- 1/4 cup of brown sugar
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large mixing bowl, combine all of the ingredients until they’re well incorporated and then pour the mixture into the loaf pan.
Place the loaf pan in the oven and bake for 45 minutes, or until the toothpick test comes out clean. The exterior of the bread should be golden and solid but also soft. Allow the bread to cool in the pan for 10 minutes before removing the bread from the loaf pan to cool completely. Serve warm, serve cool, serve cold – whatever floats your boat! Enjoy!