This delicious spiced banana bread is hard to beat when you want the perfect start to a crisp fall day. It's light but firm and full of warm flavors from pumpkin spice. And with only half a cup of brown sugar, this banana bread is not overly sweet. I recommend to toast a slice, spread butter on and have it for breakfast.
Ingredients and notes:
This recipe is made with all the traditional banana bread ingredients, plus pumpkin pie spice. The warm, earthy flavor of pumpkin spice pairs perfectly with the sweet fruitiness of banana.
- This recipe uses less sugar than most banana bread recipes, but because of the flavor from the spices its sweetness is just right.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Grease a loaf pan with shortening. Heat the oven to 350 degrees F., then whisk together the dry ingredients.
- In a separate bowl, mash bananas into a puree using a fork.
- In a mixing bowl, whip butter and brown sugar until creamy.
- Whip eggs into the butter/sugar mix.
- Whip in the dry ingredients, then the mashed bananas.
- Stir chopped nuts into the batter.
- Fill the batter into the loaf pan.
- Bake the bread for 45 to 55 minutes. Let cool completely in the pan.
More delicious spiced baked goods:
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Spiced Banana Bread
This delicious spiced banana bread is perfect for breakfast. It’s light but firm, not overly sweet and full of comforting fall flavors.
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Equipment:
- 9–inch by 5–inch by 3–inch loaf pan
- measuring cups and spoons
- mixing bowls
- whisk
- fork
- standing mixer or handheld mixer
- wooden spoon
- rubber spatula
- toothpick
Ingredients:
- vegetable shortening to grease the loaf pan
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- pinch of salt
- 2 very ripe bananas
- 5 tablespoons unsalted butter, softened
- ½ cup light brown sugar
- 2 large eggs
- ½ cup chopped walnuts or pecans
Instructions:
- Grease a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening. 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.1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, pinch of salt
- Using a fork, mash the bananas into a puree (this should yield just under 1 cup). Set aside.2 very ripe bananas
- Whip butter and brown sugar in a bowl until creamy.5 tablespoons unsalted butter, softened, ½ cup light brown sugar
- Whip in the eggs.2 large eggs
- Whip in the dry ingredients, then the mashed bananas.
- Stir in the nuts.½ cup chopped walnuts or pecans
- 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.
- To serve, cut individual slices, toast lightly and spread with butter.
Notes:
How to store:
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, refrigerate it in a resealable plastic bag or other airtight container.
How to freeze:
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.
Diane says
How many loafs does this recipe yield? Thank you
Nicole B. says
Hi Diane, this recipe will make one loaf baked in a 9" x 5" x 3" pan.
Steffani K. says
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. says
Wonderful to hear that, Steffani! So glad you like this recipe!
Priscilla says
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. says
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 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 B. says
That is so awesome to hear, Karin! Thank you so much for leaving me such sweet feedback, I really appreciate it! :)
Louise | Cygnet Kitchen says
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 says
Love love love this recipe!
Rosalie Celeste says
Delish!
Nicole B. says
Thank you, I'm so glad to hear that, Rosalie!! :)