Moist and Easy Pumpkin Banana Bread Recipe
This pumpkin banana bread is a perfectly moist and easy fall recipe that combines the comforting flavors of pumpkin and banana. Packed with healthy ingredients like white whole-wheat flour, pumpkin puree, and ripe banana, it's an ideal treat for any time of day. Add optional chocolate chips for an indulgent twist!
Equipment
- 9-by-5-inch loaf pan
- Medium bowl
- Large bowl
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Wire rack
Ingredients
- 1 ½ cups white whole-wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned unseasoned pumpkin puree
- 1 medium ripe banana, mashed (about 1/3 cup)
- ⅔ cup light brown sugar
- ¼ cup melted butter
- ¼ cup orange juice
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup bittersweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray to prevent sticking.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the pumpkin puree, mashed banana, brown sugar, melted butter, orange juice, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a wooden spoon until just combined. Be careful not to overmix! If you’re using chocolate chips, fold them in at this stage.
- Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check at 45 minutes to avoid overbaking.
- Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely for at least 20 minutes before slicing.
Notes
For variations, swap chocolate chips for dried cranberries, chopped pecans, or walnuts, or add a teaspoon of pumpkin pie spice for extra flavor. Store tightly wrapped at room temperature for up to 4 days, refrigerate for a week, or freeze for 4 months.