Go Back

Pumpkin Banana Bread

Pumpkin banana bread with a deeply moist golden crumb, made by whisking dry ingredients and mixing wet ingredients until smooth, then folding just until combined. Bakes until a toothpick comes out clean and finishes with an easy maple glaze drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 2 cup all-purpose flour
Baking soda
  • 1 tsp baking soda
Baking powder
  • 0.5 tsp baking powder
Pumpkin pie spice
  • 1.5 tsp pumpkin pie spice
Cinnamon
  • 1 tsp cinnamon
Salt
  • 0.5 tsp salt
Pumpkin puree
  • 0.75 cup pumpkin puree
Bananas
  • 2 very ripe bananas
Granulated sugar
  • 0.75 cup granulated sugar
Brown sugar
  • 0.25 cup brown sugar
Vegetable oil
  • 0.5 cup vegetable oil
Eggs
  • 2 eggs
Vanilla extract
  • 1 tsp vanilla extract
Maple glaze - powdered sugar
  • 1 cup powdered sugar
Maple glaze - maple syrup
  • 2.5 tbsp maple syrup Use 2–3 tbsp to reach a drizzle consistency.
Maple glaze - milk
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Preheat oven to 350F, then grease a 9x5 loaf pan so the bread releases cleanly.
Make the batter
  1. Mash the very ripe bananas very smooth until no large lumps remain.
  2. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Whisk the pumpkin puree, mashed banana, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy-looking.
  4. Fold the dry mixture into the wet mixture just until combined; stop when no dry streaks are visible to keep the loaf tender.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Bake and finish
  1. Bake at 350F for 60-65 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs.
  2. Cool completely before glazing so the maple drizzle sets on top without running off.
  3. Whisk powdered sugar with 2-3 tablespoons maple syrup and milk until thick but pourable, then drizzle over the cooled loaf.

Notes

Pro tip: after folding, stop as soon as the batter looks uniform—overmixing can make the loaf dense. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze slices (wrapped) for up to 2 months. For a dairy-free swap, use unsweetened non-dairy milk in the maple glaze.