Pin it
This moist loaf blends pumpkin and banana for a soft, tasty treat you’ll wanna have for breakfast or a snack. Together, ripe bananas and cozy pumpkin balance out sweet flavors and cuddly vibes.
I whipped this up one fall when I had both spotted bananas and leftover canned pumpkin. My family’s been hooked since. We don’t skip making it every autumn.
Tasty Ingredients
- Eggs: they hold everything together so the loaf keeps its shape
- Oats: bring lots of fiber and a bit of texture
- Whole wheat flour: makes it hearty with an extra boost of good stuff
- Bananas (really ripe ones): the spottier, the better—they make it sweet and soft
- Pumpkin puree: grab the unsweetened, plain kind for max flavor
- Baking powder and baking soda: these two help the loaf rise and get fluffy
- Brown sugar: gives a deep, caramel-like sweetness
- Salt: makes every flavor pop
- All-purpose flour: lightens up the bread’s texture
- Applesauce: swaps for some of the oil, keeps things moist without loads of fat
Step-by-Step Directions
- Baking Time
- Divide the mixture evenly between your two prepared pans. Bake for about 30 minutes. The bread’s done when a toothpick poked in the center comes out clean.
- Mix in Dry Ingredients
- Toss in both flours, salt, baking soda, and baking powder. Stir just until it looks mixed—don’t overdo it or the loaf will turn tough.
- Add Bananas and Oats
- Mash the bananas and pour them in along with oats. Beat well for a solid minute so everything gets nice and airy—and your loaf will feel lighter.
- Add Pumpkin and Eggs
- Stir in the pumpkin puree and then add eggs one at a time. Mix well after each so everything gets well blended.
- Start the Base
- In a big bowl, blend your applesauce and brown sugar together until it looks smooth and all the sugar’s mixed in.
- Ready the Pans
- Preheat the oven to 350°F. Spray two 8x4-inch pans so the bread pops out easy later.
I totally favor pumpkin puree for this loaf. That orange color and mild flavor turn plain banana bread into something fun. My kid loves it when the house smells amazing while it bakes. It’s our go-to weekend bake now.
Storage Tips
This bread stays soft for up to 3 days if you store it airtight at room temp. If you want it to last longer, wrap each slice in wax paper and seal in a freezer bag. Stays good in the freezer about 3 months. Toast or warm in the oven to bring it back to its best.
Alternate Swaps
No applesauce? Use plain yogurt or even melted butter. If you’re out of brown sugar, swap in molasses for a stronger flavor. For a gluten-free loaf, use a GF all-purpose flour blend and certified GF oats.
Pin it
Serving Ideas
Try the loaf a little warm with a dab of melty butter. It tastes awesome toasted with some cream cheese or apple butter too. Got leftovers? Cube ‘em and turn into a bread pudding by drizzling with cream and maple syrup.
Background and Twists
This is a take on classic North American loaves that use seasonal stuff. Pumpkins are native here and have been grown forever. In some areas, folks toss in cinnamon, nutmeg, or ginger to mimic the flavors of pumpkin pie.
Frequently Asked Questions
- → How can I make sure the loaf is soft and fully cooked?
Mix wet and dry ingredients thoroughly, preheat the oven properly, and test doneness with a toothpick. It should come out clean.
- → Can I swap out the pumpkin puree?
Sure, try sweet potato puree or mashed carrots for a different flavor.
- → Are instant oats okay for this?
Yes, but rolled oats give a better texture to the bread.
- → Is it possible to cut back on sugar?
Absolutely, cut the brown sugar in half or use honey or maple syrup instead.
- → How long can the loaf stay fresh?
Keep it in an airtight container at room temperature for 3–4 days, or freeze it for up to 3 months.