PUMPKIN SPICE BANANA NIRVANA

I can almost smell it now – that warm, comforting aroma that filled my grandma’s kitchen every autumn. She always had a loaf of something baking, and during pumpkin season, her Pumpkin Spice Banana Bread | Moist & Delicious was legendary. I remember sneaking slices, still warm from the oven, slathered with butter. Today, I’m sharing all my secrets for the most amazing Pumpkin Spice Banana Bread | Moist & Delicious you’ll ever make!

The Ultimate Pumpkin Spice Banana Bread Recipe

Get ready for a taste of fall heaven! This isn’t just any banana bread; it’s a symphony of flavors, a perfect blend of sweet banana, warm pumpkin spice, and that oh-so-satisfying moistness that will have everyone begging for seconds. I’ve perfected this recipe over the years, and I promise, it’s easier than you think. So, grab your apron, preheat your oven, and let’s get baking!

Ingredients You’ll Need

• Ripe Bananas: 3 medium, mashed (about 1 ½ cups)
• Pumpkin Puree: 1 cup (not pumpkin pie filling!)
• All-Purpose Flour: 2 cups
• Granulated Sugar: ¾ cup
• Brown Sugar: ½ cup, packed
• Eggs: 2 large
• Vegetable Oil: ½ cup
• Vanilla Extract: 1 teaspoon
• Baking Soda: 1 teaspoon
• Baking Powder: ½ teaspoon
• Salt: ½ teaspoon
• Pumpkin Pie Spice: 2 teaspoons (or make your own – see below!)
• Chopped Walnuts or Pecans (optional): ½ cup

Make Your Own Pumpkin Pie Spice

Don’t have pumpkin pie spice on hand? No problem! You can easily make your own. Just combine:

• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• A pinch of ground cloves (optional)

Mix well and store in an airtight container.

Step-by-Step Instructions: Baking Perfection

1. Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it generously with butter or baking spray, then lightly flour it. This ensures the bread releases easily.
2. Mash the bananas. In a large bowl, mash the ripe bananas with a fork until they are mostly smooth, but with a few small chunks for texture. This adds to the moisture and flavor!
3. Combine wet ingredients. Add the pumpkin puree, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined. You want a smooth, even mixture.
4. Combine dry ingredients. In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice. Make sure there are no lumps in the dry mixture.
5. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. A few streaks of flour are okay at this point.
6. Fold in nuts (optional). If using, gently fold in the chopped walnuts or pecans. This adds a lovely crunch and nutty flavor.
7. Pour batter into the prepared loaf pan. Spread the batter evenly in the pan.
8. Bake for 50-60 minutes. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness around the 50-minute mark.
9. Cool in the pan. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking and breaking.
10. Slice and enjoy! Once cooled, slice and serve. I love mine with a pat of butter or a dollop of whipped cream.

Success Tips for Moist & Delicious Pumpkin Spice Banana Bread

Want to guarantee banana bread bliss? Follow these golden rules!

• Use Ripe Bananas: This is crucial! The riper the bananas, the sweeter and more flavorful your bread will be. Those overly brown, almost black bananas are perfect. They’re full of natural sugars and moisture.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough, dry bread. Mix until the ingredients are just combined. A few streaks of flour are perfectly fine.
• Measure Flour Accurately: The best way to measure flour is by using a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in your bread.
• Check for Doneness: Start checking for doneness around the 50-minute mark. A wooden skewer inserted into the center should come out clean or with a few moist crumbs attached. Avoid overbaking, as this will dry out the bread.
• Cool Completely Before Slicing: I know it’s tempting to slice into that warm bread immediately, but letting it cool completely will prevent it from crumbling and ensure a cleaner slice.

Variations and Add-Ins to Make It Your Own

This recipe is a fantastic base, but feel free to get creative and add your own personal touch! Here are some ideas to get you started:

• Chocolate Chips: Add ½ to 1 cup of chocolate chips (milk, dark, or semi-sweet) for a chocolatey twist.
• Cream Cheese Swirl: Swirl a mixture of softened cream cheese, sugar, and vanilla extract into the batter before baking for a decadent treat.
• Spiced Glaze: Drizzle a simple glaze made with powdered sugar, milk, and pumpkin pie spice over the cooled bread for extra sweetness and flavor.
• Dried Cranberries or Raisins: Add ½ cup of dried cranberries or raisins for a chewy, fruity element.
• Maple Syrup: Replace some of the granulated sugar with maple syrup for a richer, more complex flavor.

Serving Suggestions: Beyond the Slice

While a simple slice of this Pumpkin Spice Banana Bread is divine on its own, here are a few creative ways to enjoy it:

• Toasted with Butter: Toast a slice and spread with butter for a warm, comforting breakfast.
• French Toast: Use the bread to make French toast for a special weekend treat.
• Grilled Cheese: Believe it or not, this bread makes an amazing grilled cheese! The sweet and savory combination is surprisingly delicious.
• Dessert Parfaits: Crumble the bread and layer it with yogurt, granola, and fruit for a simple and satisfying dessert parfait.
• Bread Pudding: Use stale bread to make a delicious bread pudding with a creamy custard sauce.

Storage and Freezing Instructions

Here’s how to keep your Pumpkin Spice Banana Bread fresh and delicious:

• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: To freeze, wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving. You can also freeze individual slices for a quick and easy snack.

Why This Recipe Stands Out

There are tons of banana bread recipes out there, but this one is special. It’s not just the perfect balance of banana and pumpkin spice; it’s the attention to detail that makes all the difference. I’ve spent years tweaking this recipe to ensure it’s incredibly moist, flavorful, and easy to make. And the secret ingredient? A whole lotta love! Seriously, baking with care and attention makes a huge difference in the final result.

If you’re looking for other fall-inspired recipes, why not try my PUMPKIN PRALINE BREAD? It’s another fantastic option for a sweet treat. Or, for a quick and easy breakfast, give my Pumpkin Spice Overnight Oats a try!

And if you love banana-based desserts, you absolutely must try my Grandma’s Secret Banana Cobbler. It’s pure Southern comfort food at its finest. For a slightly healthier take, my Banana Zucchini Muffins are a great option, and you can’t go wrong with Blueberry Banana Zucchini Bread for a burst of fruity flavor.

Troubleshooting: Common Banana Bread Problems and Solutions

Even the best bakers encounter problems sometimes. Here are a few common banana bread issues and how to fix them:

• Bread is Dry: Overbaking is the most common cause of dry banana bread. Make sure to check for doneness frequently and remove the bread from the oven as soon as a wooden skewer comes out clean or with a few moist crumbs attached. Also, ensure you’re using enough mashed bananas.
• Bread is Gummy: This can be caused by undermixing or using too much liquid. Make sure to mix the batter until just combined and measure your ingredients accurately.
• Bread is Dense: This can be caused by overmixing, which develops the gluten in the flour and results in a tough bread. Be careful not to overmix the batter.
• Bread is Sinking in the Middle: This can be caused by using too much baking soda or baking powder, or by opening the oven door too frequently during baking. Make sure to measure your leavening agents accurately and avoid opening the oven door until the bread is almost fully baked.
• Bread is Burning on Top: If the top of the bread is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.

More Baking Tips for Success

Here are a few extra tips to help you become a banana bread baking pro:

• Use Room Temperature Ingredients: Using room temperature eggs and butter will help the batter come together more smoothly and evenly.
• Don’t Skip the Salt: Salt enhances the flavors of the other ingredients and helps to balance the sweetness.
• Experiment with Spices: Feel free to adjust the amount of pumpkin pie spice to your liking. You can also add other spices like cardamom or cloves for a unique flavor.
• Add a Streusel Topping: For an extra touch of sweetness and crunch, add a streusel topping made with flour, sugar, butter, and nuts before baking.
• Let the Bread Rest: Allowing the bread to rest for at least 30 minutes after baking will help it to firm up and make it easier to slice.

Final Thoughts: Embrace the Baking Joy

Baking this Pumpkin Spice Banana Bread is more than just following a recipe; it’s about creating a warm, comforting experience. It’s about filling your kitchen with the delicious aroma of pumpkin spice and sharing a homemade treat with loved ones. So, don’t be afraid to experiment, have fun, and enjoy the process! And remember, even if your first attempt isn’t perfect, it’s still going to be delicious. Happy baking, friends!

Lady Maria

Pumpkin Spice Banana Nirvana Bread

This Pumpkin Spice Banana Nirvana Bread is a moist and flavorful loaf, perfect for fall. Combining the comforting flavors of banana bread with warm pumpkin spice, it’s an easy recipe that will fill your kitchen with delightful aromas and have everyone asking for seconds.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 medium ripe bananas, mashed about 1 1/2 cups
• 1 cup pumpkin puree not pumpkin pie filling
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup chopped walnuts or pecans optional
• Butter or baking spray, for greasing
• Flour, for dusting

Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• whisk
• Fork
• Measuring cups
• Measuring spoons
• Rubber spatula
• Wooden skewer or toothpick
• wire rack
• Oven
• Baking spray or butter
• Parchment paper (optional)

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, mash the ripe bananas until mostly smooth with some small chunks.
3. Add the pumpkin puree, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until well combined.
4. In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few streaks of flour are okay.
6. If using, gently fold in the chopped walnuts or pecans.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
9. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. Slice and serve. Enjoy with butter, whipped cream, or a glaze.

Notes

For best results, use very ripe bananas. Don’t overmix the batter to avoid a tough bread. To prevent the top from browning too quickly, tent the loaf with aluminum foil during the last 15-20 minutes of baking. Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw overnight in the refrigerator before slicing and serving. Add chocolate chips, a cream cheese swirl, or dried cranberries for variations.