Pumpkin Banana Loaf Recipe
Banana bread and pumpkin bread have collided and a delicious marriage has been formed, finally! This is a large loaf, so make sure you use a large loaf pan (it should hold 6 cups).
Ingredients
- 1 large banana, mashed well
- About 1¼ cups pumpkin puree (see first step
- and note at the bottom)
- ½ cup/120 ml sunflower, canola or melted
- coconut oil
- 3 eggs
- 1½ cup/300 grams granulated sugar
- 1½ tsp. baking powder
- ¾ tsp. baking soda
- 1½ tsp. Diamond Crystal kosher salt or ¾ tsp.
- fine grain sea salt
- 1 tsp. cinnamon
- ½ tsp. fresh grated nutmeg (from a whole
- nutmeg preferably)
- ¼ tsp. ground ginger
- ⅛ tsp. ground cloves
- 2¼ cup/290 grams all-purpose flour, whole
- wheat, kamut or spelt flour (or the 1-1 GF flour)
- For the Streusel Topping
- ¼ cup cold unsalted butter, cubed (or solid
- coconut oil if dairy free)
- ¼ cup light brown sugar
- ¼ cup quick cooking oats
- ¼ cup flour
- ½ cup walnuts, chopped, omit if nut free
- 1 tsp. cinnamon
Instructions
- 1
Preheat the oven to 350˚F. Grease a 6 cup loaf pan with melted butter or oil spray.
- 2
Make the Streusel Topping. In a bowl and using a folk, mash and mix all the streusel ingredients together, make sure it is all mixed but the texture is chunky. Set aside.
- 3
In a 2 cup glass measuring cup, add the mashed banana. Then start adding the pumpkin puree so that the total amount measures 1¾ cup or 400 ml or 14 fl oz. The amount of pumpkin puree you use is determined by how much mashed banana you started with. See note at the bottom.
- 4
In a large mixing bowl, mix together the mashed banana, pumpkin puree, oil, eggs, and sugar. Mix well until smooth. Sprinkle in the baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves, mix well.
- 5
Add the flour and mix until JUST mixed. Pour into the baking pan, smooth out the top. Evenly sprinkle the Streusel Topping on the top.
- 6
Bake for 75 minutes or until a toothpick inserted in several places comes out clean. Cool in the pan for 15 minutes before removing. Serves 6 If you have a scale; simply put the mixing bowl on the scale, zero it, add the mashed banana and enough pumpkin puree to weigh 400 grams. You will end up having about ½-¾ cup banana and about 1¼ cups of pumpkin but it is best to weigh it.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Pumpkin Banana Loaf?
This Pumpkin Banana Loaf recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 26 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this pumpkin banana loaf?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.