Q: Can I use canned pumpkin in banana bread?

Absolutely! In fact, canned pumpkin puree is what gives pumpkin banana loaf its smooth texture and rich flavor. Just be sure you’re using pure pumpkin, not the spiced pie filling. The latter already has added sugar and spices, which can throw off your recipe’s balance.

Q: How do I make pumpkin banana loaf moist?

Moisture is key, and the good news is this loaf has plenty of it! Start with very ripe bananas and use real pumpkin puree — both help lock in moisture. Avoid overbaking, and don’t overmix your batter. A splash of oil or applesauce also helps keep the loaf soft.

Q: Can I freeze pumpkin banana loaf?

Yes, and it freezes beautifully! Once cooled, slice the loaf and wrap each piece in plastic wrap. Store them in a zip-top freezer bag for up to 3 months. When you need a quick snack, just pop a slice in the toaster oven or microwave.

Q: What if I don’t have ripe bananas?

No worries! You can quickly ripen bananas by placing them in a 300°F oven for 15–20 minutes. Let them cool before mashing. While the flavor won’t be quite the same, it’s a solid backup plan.

Best Pumpkin Banana Loaf Recipe Ever: Easy & Moist Loaf

Description

A cozy fall fusion of ripe bananas and pumpkin puree baked into a moist, spiced loaf that’s easy, comforting, and perfect for any time of day.

Ingredients

Scale

1 cup pumpkin puree (not pie filling)
2 large ripe bananas, mashed
2 large eggs
½ cup brown sugar (or coconut sugar)
¼ cup vegetable oil (or melted butter)
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp cloves
Optional: ½ cup chopped walnuts, chocolate chips, or pecans

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.
In a large bowl, mash bananas. Add pumpkin puree, eggs, sugar, oil, and vanilla. Mix until smooth.
In another bowl, whisk flour, baking soda, salt, and spices.
Gradually fold dry ingredients into wet mixture. Do not overmix.
Fold in optional mix-ins.
Pour batter into prepared loaf pan. Smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let cool 10–15 minutes in the pan before transferring to a wire rack.

Notes

Wrap well and store at room temperature for up to 3 days, or freeze slices for up to 3 months.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 13g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg