This pumpkin spice banana bread is hard to beat when you want the perfect start to a crisp fall day. The spiced bread is light but firm, not very sweet at all and full of warm fall flavors.
Recipe ingredients:
This recipe is made with all the traditional banana bread ingredients, plus pumpkin spice.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Grease a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening. Set aside.
Step 2. Heat the oven to 350 degrees F., then whisk together the dry ingredients.
Step 3. In a separate bowl, mash the bananas into a puree using a fork.
Step 4. In a mixing bowl, whip the butter and the brown sugar with an electric mixer until creamy.
Step 5. Whip the eggs into the butter/sugar mix.
Step 6. Whip in the dry ingredients and then the mashed bananas.
Step 7. Stir the chopped nuts into the batter.
Step 8. Fill the batter into the loaf pan.
Step 9. Bake the bread for 45 to 55 minutes, until an inserted toothpick comes out clean. Let cool completely in the pan.
How to serve it:
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.
How to store it:
You can leave the bread out on the kitchen counter, covered with plastic wrap, for up to 2 days. To keep the bread longer than that, keep it refrigerated in a resealable plastic bag or other airtight container. Toast the individual slices before serving.
How to freeze it:
This banana bread freezes very well. Transfer the bread into a freezer bag, seal and put in the freezer. It will keep for at least 2 months that way.
More delicious pumpkin spice recipes:
- Spiced Eggnog45 Minutes
- Holiday Oatmeal Cookies with Bourbon Drizzle1 Hours 53 Minutes
- Pumpkin Spice Ganache13 Minutes
- Spiced Irish Coffee10 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Pumpkin Spice Banana Bread
Equipment:
- 9–inch by 5–inch by 3–inch loaf pan
- measuring cups and spoons
- knife and cutting board
- mixing bowls
- whisk
- fork
- standing mixer or handheld mixer
- wooden spoon
- rubber spatula
- toothpick
Ingredients:
- 1 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 large 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. Bake for 45 to 55 minutes, until an inserted toothpick comes out clean. Let the bread cool completely in the pan, then unmold.
Diane
How many loafs does this recipe yield? Thank you
Nicole B.
Hi Diane, this recipe will make one loaf baked in a 9" x 5" x 3" pan.
Steffani K.
SO good. We've made banana bread from an old Better Homes and Gardens New Cookbook for years, but this one is SO much better! The pumpkin spice adds just the right amount of complexity without interfering the traditional feels of our old recipe. Looks like we have new overripe banana solution!
Nicole B.
Wonderful to hear that, Steffani! So glad you like this recipe!
Priscilla
I tried this recipe today, and it was great! I loved that it has half the sugar as many other recipes. Also, I substituted 3/4c of the white flour for "white" whole wheat, and it worked out great. I would definitely make this again. Thanks for the recipe!
Nicole B.
That's so wonderful to hear, Priscilla! I'm so glad you liked the banana bread! Thank you so much for coming back and leaving such a nice comment and also for letting me know about the whole wheat substitution, it's great to know that that worked well. All the best to you,
nicole
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 B.
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!
Rosalie Celeste
Love love love this recipe!
Rosalie Celeste
Delish!
Nicole B.
Thank you, I'm so glad to hear that, Rosalie!! :)