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Moist Brown Sugar Pumpkin Banana Bread: Easy Fall Recipe

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This incredibly moist pumpkin banana bread combines ripe bananas and pumpkin puree with deep brown sugar caramelization for a tender, perfectly spiced loaf that tastes like fall in every slice. It’s an easy, one-bowl recipe that stays soft for days and gets even better on day two.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) dark brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • ¾ cup (170g) pure pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk or any dairy-free alternative)
  • ½ cup chopped pecans or walnuts (optional)
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving overhang on the two long sides.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk for about 20 seconds to aerate the flour and distribute the spices evenly. Set aside.
  3. In a separate large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar together with an electric mixer on medium speed for 3 to 4 minutes, until light, fluffy, and sandy. Scrape down the sides of the bowl halfway through.
  4. Add one egg and beat on medium speed until fully incorporated, about 30 seconds. Scrape the bowl, then add the second egg and beat again until smooth and glossy.
  5. Add the pumpkin puree, mashed bananas, and vanilla extract to the butter mixture. Beat on low speed until just combined. The batter will look a little lumpy and streaky. Scrape the bowl once more.
  6. With the mixer on low speed, add about one-third of the dry flour mixture to the wet ingredients. Mix until just a few streaks of flour remain. Pour in half of the milk and mix on low. Add another third of the flour, mix, then the remaining milk, mix, and finally the last third of the flour. Stop mixing as soon as the flour disappears. If adding nuts or chocolate chips, fold them in now with a rubber spatula.
  7. Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly to the edges. Tap the pan gently on the counter two or three times to release any air bubbles.
  8. Bake for 55 to 65 minutes. Start checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked, and the edges should pull away slightly from the pan. If the top is browning too fast after 40 minutes, tent the pan loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment sling, lift the loaf out of the pan and transfer it directly to the cooling rack. Let it cool completely before slicing, about 1 hour.

Notes

Do not overmix the batter once flour is added to avoid tough bread. Use room temperature ingredients for best results. Check baking soda freshness by testing with vinegar. Let bread cool completely before slicing to prevent crumbliness. Bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use melted coconut oil or vegan butter and oat or almond milk. For vegan, use flax eggs and plant-based milk.

Nutrition

Keywords: pumpkin banana bread, brown sugar banana bread, fall banana bread, moist banana bread, easy banana bread recipe

Find it online: https://zoeplate.com/moist-brown-sugar-pumpkin-banana-bread-easy-fall-recipe/