Pumpkin Banana Bread (Moist for Days!)

5 from 2 votes

Pumpkin Banana Bread (Moist for Days!)

Pumpkin Banana Bread that stays moist for days. Turn ripe bananas and canned pumpkin into the best bakery-style loaf with quick prep, soft crumb, and big flavor.

Prep Time10

Cook Time20

Course: Snack

Cuisine: American

Keyword: Banana Pumpkin Bread Recipe, Pumpkin Banana Bread

Servings: loaves

Author: Jennifer Pallian BSc, RD

Ingredients

1 15-oz can pumpkin puree (1 ¾ cups)
2 cups mashed banana see notes
½ cup milk
¾ cup vegetable oil
⅓ cup brown sugar
2 large eggs
2 tsp vanilla extract
3 ½ cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
1 ½ tbsp cinnamon
2 tsp ground ginger
¼ tsp ground cloves
1 tsp kosher salt

US Customary - Metric

Instructions

Heat oven to 350°F. Grease two 8×4" loaf pans and line with parchment paper (overhanging at the edges).

Bowl 1: Mix Wet Ingredients

Whisk pumpkin, banana, milk, oil, eggs, and vanilla until smooth.

Bowl 2: Mix Dry Ingredients

In another large bowl whisk flour, granulated sugar, baking powder, spices and salt.

Combine

Make a well in the dry ingredients, add the wet, and stir gently until a few streaks of flour remain.

Fill Pans and Bake

Divide batter evenly between two pans. Smooth tops. Bake loaves for about 60-70 minutes. Tent lightly with foil for the last 10–15 minutes to prevent the tops getting too brown.
They are done at 200°F in the center or when a skewer has just a few moist crumbs.
Cool in pans 10 minutes, then transfer to a rack to cool completely.

Notes

The Best Banana: Ripe, spotty bananas add the best sweetness, moisture and flavor. You'll need about 4.

Fully black bananas contain more free water and tend to sink to the bottom of the loaf. Still fine, if that's all you've got!
If you use frozen bananas, discard any accumulated liquid after thawing

TIP: Avoid overmixing and stop stirring when batter is still slightly streaky.

To bake in a 9x5" pan instead: use 1 pan and then bake extra batter in muffin cups; bake for 18–22 minutes.

Optional mix-ins: Fold in 1–1 ½ cups chocolate chips, toasted pecans, or pepitas when the batter is about 80% combined.

Storage: Store tightly wrapped at room temperature up to 3 days, or freeze up to 3 months. Do not refrigerate - that makes it go stale faster.

Nutrition