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Banana and pumpkin spice are a wonderful combo. The warm fall flavors of the spice blend complement the fruitiness perfectly and work really well in this breakfast pumpkin spice banana bread loaf. The bread is very light, not very sweet at all and full of comforting flavors.
This post was originally published on Sept. 10, 2015.
How to make pumpkin spice banana bread:
The preparation of this banana bread is very straightforward, you start by greasing a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening.
Next you heat the oven to 350 degrees F. and 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 and a pinch of salt.
Set those aside and in a separate bowl beat 5 tablespoons of softened, unsalted butter and 1/2 cup light brown sugar together until creamy.
Beat 2 eggs into the butter/sugar mix.
Beat in the dry ingredients.
Mash up 2 very ripe bananas with a fork and beat them into the batter, followed by 1/2 cup chopped nuts of your choice (walnuts, pecans or almonds all work great in this recipe).
Fill the batter into the loaf pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
How to serve pumpkin spice banana bread:
I recommend to slice the bread and toast the individual slices before serving them with a bit of butter.
Can banana bread be frozen?
Yes, this banana bread freezes very well, just transfer it into a ziplock bag, seal and put in the freezer.
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 ziplock bag or other airtight container. Toast the individual slices before serving.
Can this banana bread recipe be used to make banana muffins?
Yes! This recipe makes 12 delicious banana muffins. If you only have one 6-cavity muffin pan, simply cut the recipe in half.
I recommend that you line the muffin pan(s) with liners, then fill each one about 3/4 full. The muffins need to bake for about 25 minutes, until an inserted toothpick comes out clean.
For extra visual appeal, you can reserve half of the nuts and sprinkle them on top of the muffin batter, rather than mixing them all into the batter.
More fall breakfast ideas:
Pumpkin Spice Banana Bread
- 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 very ripe bananas, mashed up with a fork
- 1/2 cup chopped nuts (walnuts, pecans or almonds)
- 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.
- Beat butter and sugar in a bowl until creamy.
- Beat in the eggs.
- Beat in the dry ingredients.
- Beat in the bananas.
- Beat in the nuts.
- Fill the batter into the pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
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