Pumpkin Banana Bread

Once the fall starts cooking with pumpkin becomes almost like an obsession. You will see in the next few weeks some of my favorite pumpkin desserts & more. I love the rich taste pumpkin adds to things like bread and creme brulee (two of my favorite pumpkin dishes) The pumpkin creme brulee is always part of my Thanksgiving Day dessert menu, so stayed tuned for that. I will be attempting to make a pumpkin creme sauce for a simple pasta dish. I am always on the lookout for new and interesting ways to use pumpkin, so if you see anything let me know. I love a challenge when it comes to cooking. Susie, from We Are Not Martha, recently took a class at Stonewall Kitchen and made pot pies in a pumpkin which looks like so much fun; i might even try making those.

Ingredients & Directions:

2 Mashed Ripe Bananas
1 C Pumpkin Puree
2 T Canola Oil
2 Eggs
1 tsp Vanilla
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2/3 C Sugar
1/2 tsp Nutmeg
1/2 tsp Ginger
1 tsp Cinnamon

Preheat oven to 350 degrees. Grease loaf pan and set aside. Combine mashed bananas, pumpkin, oil, eggs, and vanilla. Mix thoroughly. In a separate bowl, add remaining ingredients. Add the dry ingredients in about 3 parts. Beat the batter after each addition until smooth. Sprinkle cinnamon & sugar mix into bottom of greased pan. Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.

I made my own cinnamon & sugar mix, since I didn't have the pre-made kind. Just mix 1 tsp of cinnamon for each 1/8 C of sugar or just eyeball it and taste it.

One of the fun things about baking bread for me is using different loaf pans. The one that I used here, with leaves and pumpkins, is great for the fall. It is still available at Williams Sonoma. I also love making mini loaves of bread which are perfect to bring to work for breakfast, a mid morning treat, or even an after school snack.


  1. mmm! totally making this asap!
    where do you get those funky pans?

  2. It is from Williams Sonoma. I will add the link to the post, but here it is as well. http://www.williams-sonoma.com/products/b332/?pkey=x|4|1||4|loaf%20pan||0&cm_src=SCH

  3. Looks good! I love the sound of pumpkin creme brulee!

  4. This sounds amazing and the pan is awesome! I'm making the pot pie this week and i'll put the recipe up! Also, Stonewall did an awesome creme brulee with ginger (I LOVE ginger). If you want the recipe, I can make you a copy! YAY pumpkin!!


  5. This is a fantastic recipe. I love the fact that it's not too sweet and incredibly moist without having a mushy texture. I also used white whole wheat flour as a substitute for the while flour (just because that is what I had on hand.) I highly recommend this especially if you have kids.

  6. This is a fantastic recipe. I made it with my son and it was incredibly moist without being too sweet. The only substitution I made was white flour to white whole wheat flour (not as dense as regular whole wheat flour.) This was only because that is what I had on hand. The cinnamon sugar on the bottom was a nice touch too.

  7. hi! i made ina garten's pumpkin-banana mouse tart yesterday and realized how well bananas pair with pumpkin. i was searching for a banana-pumpkin bread recipe and yours came up :)


    great blog!

  8. I am making this for the second time this season, it is delicious!!!!