Deeply seasoned pumpkin banana bread recipe is just the ticket for easy breakfasts on the go.
Darrol Henry is probably more banana than man at this point. He loves bananas so much that when I made him a set of plush produce, I made one of everything else and three bananas. So that his baby dolls wouldn’t have to share one banana.
The point is, we always keep bananas in the house these days. And when I’m at the store, I instinctively grab a bunch of them, because surely we’re low. But last week, we weren’t low. Obviously, this terrible mishap called for a banana bread recipe!
My sister texted not too long ago about making banana muffins with pumpkin in them, and that sounded like a delight! I decided to totally steal her idea and turn it into a spiced banana bread recipe that we could nosh on all week.
This is not a sweet bread recipe. I wanted to use as little added sugar as possible, because we’re avoiding refined sugars with Darrol Henry for as long as we can. The banana bread recipe below is slightly sweet with lots of warm seasonings. If you want a sweeter bread, you can add an extra 1/4 to 1/2 cup of brown sugar.
Don’t let the longish list of ingredients fool you. The batter comes together in around 15 minutes. Just mix the first five ingredients in one bowl and the rest in another, combine, and spread into a loaf pan.
Spiced Pumpkin Banana Bread Recipe
- 3 overripe bananas
- 1/4 cup light oil - like sunflower
- 1/2 cup loosely packed brown sugar*
- 1 cup pumpkin puree - canned or homemade is fine
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 tablespoons flax meal
- 1 teaspoon each ground cinnamon and ginger
- 3/4 teaspoon each ground nutmeg and allspice
- 1 1/2 cups white wheat flour
- Preheat the oven to 350F, and line a loaf pan with parchment paper.
- In a large bowl, mash together the banana, oil, sugar, pumpkin puree, and vanilla extract.
- In a small bowl, combine the baking soda, flax, cinnamon, nutmeg, allspice, and flour.
- Pour the dry ingredients into the wet and mix well. You’ll have a thick batter that’s pretty tough to stir at this point. Spread the batter into that loaf pan.
- Bake for 50 minutes, or until you can stab the bread with a toothpick and it comes out of the loaf batter-free. This could take up to an hour, depending on the size and ripeness of your bananas. Bigger and riper means more baking time.
- Let the bread cool for at least half an hour, then use the parchment paper to pull it out of the pan gently. Slice, and devour!