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.
For another delicious breakfast idea, check out these No-Knead Cinnamon Rolls with Apricot Cardamom Cream Cheese Frosting.
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Ingredients:
A few notes on some of the ingredients:
- 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 ½ 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.
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 the 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 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ 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 ½ 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 ½ 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.
Commonly asked questions:
Yes, 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.
If you eat banana bread within a day or two, you can leave it out on the kitchen counter, covered with plastic wrap. If you want to keep the bread longer than that, I recommend that you keep it refrigerated in a freezer bag or other airtight container. Toast the individual slices before serving.
More delicious pumpkin spice recipes:
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Full Printable Recipe
Pumpkin Spice Banana Bread
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 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 and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
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!! :)