Last Updated on May 17th, 2020

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.

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.

Jump to:

• Ingredients and notes:
  • How to ripen bananas in the oven:
• How to make pumpkin spice banana bread step by step:
• How to serve the bread:
• Can banana bread be frozen?
• Does banana bread need to be refrigerated?

Ingredients and notes:

• 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.

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.

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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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

Author: Nicole Branan

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.