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hand picking up a piece of sliced banana pumpkin bread
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5 from 12 votes

Banana Pumpkin Bread

Banana Pumpkin Bread is easy and moist and doesn’t require a mixer! Just whip this quick bread up in one bowl and top with a yummy streusel cinnamon topping! It’s moist and makes a great breakfast or snack!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Snack
Cuisine: American
Servings: 8 Slices
Calories: 473kcal
Author: Nikole Berg

Equipment

  • 9 by 5 inch loaf pan

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon nutmeg
  • 2 ripe bananas heavily speckled or black, mashed
  • 1 cup pumpkin puree
  • 8 tablespoons one stick unsalted butter, melted and cooled
  • ½ cup light brown sugar
  • ¼ cup white sugar granulated
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup walnuts or pecans lightly toasted and chopped (optional)

Streusel Topping

  • ½ cup all purpose flour
  • ½ teaspoon cinnamon
  • ½ cup brown sugar
  • 6 tablespoons cold butter diced

Instructions

  • Preheat oven to 350 degrees F. Be sure rack is placed in the center. Spray a 9 x 5 inch loaf pan with cooking spray. Line with parchment paper if desired.
  • In a large bowl, mash banana. Add pumpkin, cooled melted butter, brown sugar, white sugar, eggs, and vanilla. Whisk until well blended.
  • In a medium bowl, mix flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Add flour mixture to banana/pumpkin mixture.
  • Using a rubber spatula or wooden spoon, gently mix the batter until just combined. Don’t overmix the batter! 10-15 strokes is plenty. It’s ok if you have a few flour pockets visible.
  • Stir in nuts, if using.
  • Pour batter into prepared loaf pan. Smooth the top.
  • To make the streusel topping, combine cinnamon, flour, and brown sugar to a small bowl. Cut 6 tablespoons of very cold butter into cubes and add it to the flour/brown sugar mixture. Use a pastry blender, fork, two knives or your fingertips to blend mixture until it resembles coarse crumbs.
  • Spread streusel topping over batter.
  • Bake in center of oven for 50 minutes to 1 hour and 5 minutes.
  • Cool in pan for 5 minutes.
  • Remove from pan and cool completely on wire rack.

Notes

Nutrition information is an estimate and may vary.
To test for doneness: pierce bread with a wooden skewer or toothpick. If there is wet batter on it, it needs more time. If there are crumbs, it’s done. If it’s dry, it may be slightly overbaked. If the top is springy, it’s done. If it is jiggly (wet) then it needs more time.
I use salted/unsalted butter interchangeably and get similar results.

Nutrition

Serving: 1g | Calories: 473kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 483mg | Potassium: 254mg | Fiber: 3g | Sugar: 38g | Vitamin A: 5457IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg