Pumpkin banana bread is moist, tender, and bursting with fall flavor. Make this recipe with pumpkin butter, then enjoy it all year long!
Quick breads are popular for a reason – they’re simple to make, can be made with dozens of flavors, and are great for easy breakfast and snacking.
Despite the name, these breads still take about an hour to bake. They get the name “quick” because they require no yeast, so there’s no kneading or waiting for it to rise.
The secret to this simple pumpkin banana bread recipe is the browned butter. It only takes a few extra minutes, but it adds a wonderful depth to the overall flavor of the bread.
If you prefer holiday flavors that are a little more tart, try my Cranberry Nut Bread with fresh or frozen cranberries.
Or, this Brown Butter Walnut Banana Bread has those extra warm flavors without the added pumpkin. Another great way to use up any bananas you have sitting on the counter!
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Pumpkin butter – I like to use my homemade version, but store-bought will work just as well. If you aren’t familiar with this product, it’s simply pumpkin puree that has been simmered with sweeteners and spices to form a thick spread.
- Browned butter – This is simply regular butter that has been simmered until the water is cooked out. Doing this caramelizes the milk solids to create a concentrated butter flavor with nutty sweetness. It’s simple to do, and you can detailed instructions in the recipe card below.
- Mix-ins – While this recipe is quite simple, feel free to mix in some chocolate chips or chopped walnuts or pecans for extra flavor and texture. You could even sprinkle some pepitas over the top of the batter if you’d like.
How to make banana pumpkin bread
Simply combine my Pumpkin Butter with a handful of simple ingredients and bake into a tender, moist loaf.
Enjoy a warm slice by itself or with butter. It’s even more wonderful with my homemade Apple Butter spread on top!
Brown the butter
- Melt the butter evenly in a skillet until it starts to foam and turn dark.
- Keep a close eye on it so it doesn’t burn, as it only takes a few minutes.
- When you notice a nutty aroma coming from the pan, remove from heat and allow the butter to cool.
Mix the batter
- Next, sift together the flour, baking soda, and salt in a small bowl.
- In a separate bowl, mash the banana and add in the remaining ingredients.
- Then, mix everything together just until there are no more flour streaks.
- You can also use a stand mixer fitted with the paddle attachment if you prefer.
Bake and cool
- Pour the batter into a greased loaf pan and bake until done.
- Cool in the pan for a few minutes before transferring to a wire rack to continue cooling.
- Prevent burning – Depending on your oven, the top of the bread may start to brown too quickly. If that’s the case, tent the pan with foil to protect the top while still allowing air circulation.
- Storage – Keep covered or in an airtight container at room temperature for up to 5 days.
- Freezing – Once cooled, wrap the entire loaf of banana pumpkin bread in plastic wrap and foil and freeze for up to 3 months. Or, wrap individual slices and keep in a zip top storage bag for easy snacking. Defrost in the refrigerator or heat slices in the microwave.
- Double the recipe – Easily mix up twice the batter to make two loaves at the same time.
- Make into muffins – Divide the batter into a greased or lined muffin tin, filling each well about two-thirds of the way full. Then, bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Pumpkin Banana Bread recipe video
To see how easy this is to make, watch this quick video!
Pumpkin Banana Bread
- 1 cup pumpkin butter
- 1 banana ripe and peeled
- 1/3 cup butter browned See below
- 1 large egg
- 1 tsp vanilla extract
- 1 cup sugar
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/8 tsp salt
- Preheat the oven to 350°F (175°C), and coat a 4x8-inch loaf pan with butter or cooking spray.
To Make Brown Butter
- Melt butter over medium heat and swirl the sauté pan to be sure the butter melts evenly.
- The butter will begin to foam and the color will change from yellow to golden to brown. Once you smell that nutty aroma, take the pan off the heat and allow to cool. It takes a few minutes total.
- Mash the ripe bananas in a large bowl with a fork by hand until smooth or in a mixing bowl with paddle. Add the pumpkin butter, browned butter, sugar, beaten egg, and vanilla.
- Sift together the flour, baking soda and salt. Add to the bowl of wet ingredients and mix thoroughly to blend.
- Pour batter into prepared loaf pan. Bake for 55 -60 minutes, or until a tester inserted into center comes out clean. If the bread is browning too quickly, tent the pan with aluminum foil.
- Remove from oven and let cool in the pan for a 5 minutes. Then run spatula along sides of pan and bread, tilt pan sideways and remove bread from loaf pan. Let cool on wire rack for at least 15-20 minutes before slicing.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.