Pumpkin Banana Bread
This Pumpkin Banana Bread is moist, delicious, and full of warm fall flavor. A wonderful way to use ripe bananas and pumpkin for an easy autumn treat.
Servings: 8 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 cup brown sugar
- 3/4 cup white sugar
- 1 1/2 sticks butter or 12 tablespoon softened
- 1 cup 100% pumpkin
- 3 eggs
- 2 teaspoons vanilla extract
- 2 bananas peeled and mashed
- 1 cup nuts of your choice Optional
Powdered Sugar Topping
- 3/4 cup powdered sugar or confectioners sugar
- 4 or 5 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- SEE NOTES BELOW
- Whisk together flour, baking powder, salt, cinnamon, ginger, allspice and nutmeg. Set aside.
- Cream brown sugar, white sugar and butter with mixer. Add pumpkin eggs, vanilla extract and bananas mixing well. Combine with flour mixture. Fold in nuts.
- Spray one 9 x 5 inch loaf pan and add batter. Bake in preheated 350 degree oven for 60-70 minutes testing for doneness as ovens vary. (it took closer to 70)
Powdered Sugar Topping
- Mix together with wire whisk and pour over bread. If topping is too thick add more milk, if too thin add more sugar until you get the consistency you like.
Notes
We recently remade this bread and updated this post. This bread has been on our website for years. We first made it years ago; we made 2 loaves of bread with this recipe. We halved the mixture into two 9x5 bread pans, which made 2 smaller loaves. We baked it for about 50-60 minutes. We just remade it in one loaf pan, and it made a nice, bigger loaf. We had to cook it for around 70 minutes, and we liked having just one big loaf, so you can do whichever you like.