Pumpkin Spice Banana Bread – Perfect for Breakfast

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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.

A partially sliced banana bread loaf with butter spread on the cut slices.

This post was originally published on Sept. 10, 2015.

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 and notes:

All ingredients needed to make pumpkin spice banana bread.
  • 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 below.

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.

Two bananas before and after ripening in the oven.

How to make pumpkin spice banana bread:

Step 1. Start by greasing a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening.

An empty greased loaf pan on a marble kitchen counter.

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
Dry ingredients being whisked together in a bowl.

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.

Mashed up banana puree in a small bowl.

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.

A small mixing bowl with chunky banana bread batter in it.

Step 5. Whip 2 eggs into the butter/sugar mix.

A small mixing bowl with smooth banana bread batter in it.

Step 6. Whip in the dry ingredients and then the mashed bananas.

A small mixing bowl with banana bread batter in it.

Step 7. Stir 1/2 cup chopped nuts into the batter (walnuts or pecans work great in this recipe).

Chopped nuts being stirred into banana bread batter.

Step 8. Fill the batter into the loaf pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.

Raw batter in a loaf pan, ready to go into the oven.

Step 9. Let the bread cool completely in the pan.

A freshly baked golden-brown banana bread loaf in a loaf 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.

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

A partially sliced banana bread loaf with butter spread on the cut slices.
Print Recipe
5 from 5 votes

Pumpkin Spice Banana Bread

A great recipe for an easy and delicious pumpkin spice banana bread that is perfect for breakfast; it’s light but firm, not very sweet at all and full of comforting flavors.
Prep Time:10 mins
Cook Time:55 mins
Total Time:1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: banana bread, pumpkin spice banana bread
Servings: 10
Calories (estimated): 232kcal

Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons pumpkin spice
  • pinch of salt
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar*
  • 2 eggs
  • 2 ripe or very ripe bananas
  • 1/2 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.

Notes:

*If you’re out of brown sugar, you can make your own from 1/2 cup granulated sugar and 1 teaspoon molasses. Add both to a bowl and gradually press the molasses into the sugar with a fork.

14 comments

  1. Betty says:

    How come there isn’t any liquid in this recipe I want to try it but to me it should have a liquid , would u plz pm me
    Thank You Betty

  2. Karin Siemens says:

    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 says:

      That is so awesome to hear, Karin! Thank you so much for leaving me such sweet feedback, I really appreciate it! :)

    • Nicole B. says:

      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. :)

  3. Lowri says:

    Um am I missing something, or is there no banana in the ingredients part of the recipe? And do you know what ‘pumpkin spice’ is made up of? We don’t have that in the UK, just the individual spices.

  4. Bam's Kitchen says:

    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. says:

      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.

  5. Olivia @ Olivia's Cuisine says:

    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!

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