Go Back
A slice of moist pumpkin spice banana bread showcases its delicious texture and inviting autumn flavors.
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
Cook Time 1 hour
Total Time 1 hour 20 minutes
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

  • 9x5 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 9x5 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.