This Pumpkin Banana Bread is the perfect use of those over ripe bananas you have sitting on the counter right now. This moist Pumpkin Banana Bread combines the awesome pumpkin fall flavors you love with a hint of banana making the perfect breakfast bread! This quick
My go to breakfast is some kind of a breakfast bread. I am able to enjoy it sitting on my couch with a cup of pumpkin spice coffee and a good book…. who am I kidding, i really mean some kid show on the tv. Either way book or some kids tv show, breakfast bread like this Pumpkin Banana Bread really hits the spot!
Pumpkin Banana Bread
We LOVE Bananas!
One thing I always have to buy in bulk in my house is bananas. Everyone has at lease one banana a day, the kids love them, I love them and hubby loves them. They don’t always last to long in the house but every once in a while, I end up with a few overripe bananas on my hands.
I did not really have any plans of making bread the day I came up with this recipe. I just happened to have the ingredients in sight and they were calling my name.
I would be lying if I said that I didn’t take any opportunity to make a loaf of pumpkin bread. I don’t just make it in the fall, I made it all year long any chance I can get.
Using Over Ripe Bananas to Make Pumpkin Apple Bread!
Having a few over ripe bananas in the house is far from a bad thing because the browner a banana gets the sweeter the banana taste. It also means that if you are using them to make bread that you can use less sugar in the bread batter mix because it adds sweetness to the bread naturally.
The texture of the banana is also softer when it is over ripe, so you are able to smash the banana easier. However none of us like to eat them when they become over ripe. But all of these lead to a great medium to make bread with.
Two of my favorite breads to enjoy are pumpkin bread and banana bread. With a pile of over rip bananas on my counter and a can of pumpkin looking at me I thought to myself, what better than to combine the two. So I did.
It was a good thing I wrote down the recipe as I was going because this bread was loved by everyone in my house. Ever since making this bread the first time, my kids have asked for it anytime they see pumpkin in the pantry and some over ripe bananas sitting on the counter!
If you are looking for more amazing bread recipes check these out!
- Moist Blueberry Bread
- Apple Banana Bread
- Pumpkin Apple Bread
- Pecan Maple Streusel Pumpkin Bread
- Zucchini Bread
Pumpkin Banana Quick Bread
As much as I love bread I do not like the process of waiting for bread to be made. I can not handle those bread recipes that want me to cook it in my bread maker for 3 hours. I do not have the patience to wait that long to enjoy fresh homemade bread. This bread will be done in about an hour from start to finish, so if you are wanting a tasty quick bread recipe this one is it!
Love Pumpkin? Check out these tasty pumpkin recipe!
Can I use Frozen Bananas?
If you do end up with times where you had an over abundance of over ripe bananas and you froze bananas than you can use them. Just make sure that the bananas are fully defrosted before you use them to make your bread.
If you have never froze bananas, be sure to check out how to freeze bananas.
How long will Pumpkin Banana Bread fresh?
To maximize the life of pumpkin banana bread, wrap the bread with foil or plastic wrap, or place the bread in a plastic bag to prevent drying out. Store
How to store Pumpkin Banana Bread
Properly stored, freshly baked pumpkin banana bread will last for 2-4 days at normal room temperature. You can extend the life a little bit longer if you store it in the fridge. If you are wanting to store the bread be sure to follow the how to freeze pumpkin bread directions below.
Can you freeze Pumpkin Banana Bread?
Freezing pumpkin banana bread makes life a lot easier in my house during the school year. I make large batches of bread and then freeze it. The night before we plan on eating it for breakfast or I plan on packing it in the kids lunch boxes I take it out of the freezer and put it in the fridge to defrost.
The great thing about this homemade bread is you can freeze it as a loaf or as slices of bread.
To freeze banana pumpkin bread you want to be sure the bread is cooled all the way. First remove the pumpkin banana bread from the loaf pans and cool completely on a wire cooling rack. Once the bread is cooled you can slice it if you are going to freeze it in slices. If not, then just leave the loaf whole.
Wrap the bread with two layers of plastic wrap, then a layer of tin foil and then store in Freezer ziploc bags. It is important to make sure your bread is wrapped tightly so that it stays fresh and doesn’t get freezer burnt in the freezer.
Store pumpkin banana bread in the freezer until you are ready to enjoy it. Pumpkin Banana bread keeps in the freezer for up to 2 months.
Pumpkin Banana Bread Ingredients
- Over ripe bananas.
- granulated sugar.
- pureed pumpkin. You can use homemade pumpkin puree or canned pumpkin puree.
- vanilla extract. I use my favorite homemade forever vanilla, but you can use store bought vanilla if that is what you have.
- all-purpose flour.
- baking soda.
- pumpkin pie spice. I use homemade pumpkin pie spice, but if you have the store bought pumpkin pie spice that will work too.
- kosher salt.
How to Make Pumpkin Banana Bread
Preheat the oven to 350 degrees.
Spray an 8×4 inch bread pan with non stick cooking spray and set aside.
In a mixing bowl, mash the bananas and sugar together with a fork until smooth.
Stir in the butter, pumpkin, egg and vanilla extract until well combined, set aside.
In another mixing bowl, whisk together the flour, baking soda, pumpkin pie extract, cinnamon and salt.
Stir your flour mixture into the banana mixture just until combined, do not overmix.
Pour the bread batter into the prepared baking pan.
Place the pan into the oven and bake for 50-55 minutes or until a toothpick is inserted into the center and comes out clean.
Remove from oven and cool completely on a rack.
Slice and serve right away or store properly.
pumpkin banana bread
- Preheat the oven to 350 degrees.
- Spray an 8x4 inch bread with cooking spray, set aside.
- In a mixing bowl, mash the bananas and sugar together with a fork until smooth. Stir in the butter, pumpkin, egg and vanilla extract until well combined, set aside.
- In a mixing bowl, whisk together the flour, baking soda, pumpkin pie extract, cinnamon and salt.
- Stir your flour mixture into the banana mixture just until combined, do not overmix.
- Pour the batter into your prepared baking pan.
- Place the pan into the oven and bake for 50-55 minutes or until a toothpick is inserted into the center and comes out clean.
- Remove from oven and cool completely on a rack.
7 Weight Watchers SmartPoints when cut into 8 pieces.
Love Pumpkin? Check out these amazing Pumpkin Recipes!
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