Lunch: Pumpkin Banana Bread

Make the most of overripe bananas with these seasonal spin on the best pumpkin banana bread made with pumpkin purée and pumpkin pie spice!

Ingredients

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 very ripe, darkly speckled large bananas, mashed well (about 1 cup)
3/4 cup canned pumpkin purée
1/4 cup buttermilk
2 large eggs, beaten lightly
6 Tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
Sanding sugar, for topping (optional)

Instructions

Preheat the oven to 350 °F. Line a 9-inch loaf pan with parchment paper so that it hangs over on the two longer sides of the pan, then grease the parchment paper with cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda and pumpkin pie spice. Set the mixture aside.
In a separate medium bowl, whisk together the mashed bananas, pumpkin purée, buttermilk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan then liberally sprinkle the sanding sugar on top (optional).
Bake the bread for about 55 minutes or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Using the parchment paper overhang, lift the loaf out of the pan and on to a cooling rack to cool completely. Slice and serve.

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