Banana and pumpkin spice are a great combo. The warm fall flavors of the spice blend complement the fruitiness perfectly and work really well in this spiced banana bread. The bread is perfect for breakfast; it’s light but firm, not very sweet at all and full of comforting flavors.
For more delicious breakfast ideas check out these No-Knead Cinnamon Rolls with Apricot Cardamom Cream Cheese Frosting and this Homemade Spiced Granola.
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Ingredients:
A few notes on some of the ingredients:
- Nuts add a light crunch that contrasts well with the otherwise soft texture of this banana bread. Walnuts and/or pecans work best.
- If you don’t have any brown sugar on hand, you can make your own from granulated sugar and molasses. Add 1/2 cup granulated sugar to a bowl, then add 1 teaspoon molasses to it. Grab a fork and mash the molasses into the sugar. This will take a little while and you will see the sugar gradually transform into brown sugar.
- You’ll need very ripe bananas for this recipe for their moisture, sweetness and intense banana flavor. The riper, the better. If you don’t have ripe bananas on hand, see how to ripen bananas in the oven.
How to ripen bananas in the oven:
If your bananas are not ripe enough when you want to make the bread, you can ripen them in the oven in a matter of a few minutes. Lay them on a baking sheet and put them in the oven at 350 degrees F. until the peels turn dark brown like in the photo below (about 15 minutes). Take them out and let them cool a bit, then use them. The flesh will be perfectly soft.
How to make the bread:
Step 1. Start by greasing a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening.
Step 2. Next, heat the oven to 350 degrees F., then whisk together your dry ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons pumpkin spice
- a pinch of salt
Step 3. Set the dry ingredients aside and in a separate bowl, mash 2 ripe bananas into a puree using a fork. Set the puree aside.
Step 4. In a separate bowl, whip 5 tablespoons softened, unsalted butter and 1/2 cup light brown sugar with an electric mixer until creamy.
Step 5. Whip 2 eggs into the butter/sugar mix.
Step 6. Whip in the dry ingredients and then the mashed bananas.
Step 7. Stir 1/2 cup chopped nuts into the batter (walnuts or pecans work great in this recipe).
Step 8. Fill the batter into the loaf pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
Step 9. Let the bread cool completely in the pan.
How to serve the bread:
Have a toasted and buttered slice of this banana bread for breakfast or as an afternoon snack. You can also spread cream cheese on it.
Can banana bread be frozen?
Yes, this banana bread freezes very well, just transfer it into a freezer bag, seal and put in the freezer. It will keep for at least 2 months that way.
Does banana bread need to be refrigerated?
If you eat the bread within a day or two, you can leave it out on the counter on a plate covered with plastic wrap. I you want to keep the bread longer than that, I do recommend that you keep it refrigerated in a freezer bag or other airtight container. Toast the individual slices before serving.
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Recipe Card
Pumpkin Spice Banana Bread
Ingredients:
- 1 and ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin spice
- pinch of salt
- 2 ripe or very ripe bananas
- 5 tablespoons unsalted butter, softened
- ½ cup light brown sugar*
- 2 eggs
- ½ cup chopped nuts (walnuts or pecans work best)
Instructions:
- Grease a 9–inch by 5–inch by 3–inch loaf pan. Set aside.
- Heat the oven to 350 degrees F.
- Whisk flour, baking powder, baking soda, pumpkin spice and salt together in a bowl. Set aside.
- Using a fork, mash the bananas into a puree. Set aside.
- Whip butter and sugar in a bowl until creamy.
- Whip in the eggs.
- Whip in the dry ingredients, then the mashed bananas.
- Stir in the nuts.
- Fill the batter into the pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
Karin Siemens
What no comments since 2015? I’ve tried this recipe because fo friend of mine loves ANYTHING with pumpkin spice in it and she absolutely loved it, and so did I. Sure didn’t last long and I’m a single gal!! :)
Nicole Branan
That is so awesome to hear, Karin! Thank you so much for leaving me such sweet feedback, I really appreciate it! :)
Louise | Cygnet Kitchen
I always love the beautiful simplicity of your shots Nicole, the food is always the star. I often have a few leftover bananas at the end of the week, this is the perfect way to make use of them!
Nicole B.
Thank you, Louise. It’s funny, I often start out with many more props but end up taking them all out because I like the simple shots better. :)
Kathleen | Hapa Nom Nom
Ooo…I love a pumpkin spiced bread, but never tried pairing it with banana – this sounds really wonderful, Nicole!
Bam's Kitchen
Nicole, I envision myself getting up right before dawn and grabbing a slice right off your cutting board. Loving these dark moody photos and I have reading and rereading your book, practicing and now thinking it will be time to check out your video.
Nicole B.
Thank you so much, Bobbi. It seems I don’t get tired of dark and moody. :) You can get the first of the 11 video tutorials for free if you subscribe, that way you can see if you like it before you buy the entire course.
Olivia @ Olivia's Cuisine
Banana and pumpkin? How didn’t I think of this before? Rally intrigued by this combination of flavors! Definitely trying your recipe. And your photo looks lovely as usual!
Nicole B.
Thank you so much, Olivia! It suddenly popped into my head the other day and turned out deliciously!