Seeing as Banana Bread became one of the most popular recipes to bake during Coronavirus, I wanted to satisfy my craving, but mix it up a bit and add in canned Pumpkin along with some Pumpkin Spice and everything nice! While the recipe called for making this as a loaf, I personally prefer to make them as muffins so I can portion control (at least that’s what I tell myself)!
This is a great alternative to other Banana Bread recipes because it requires less bananas, and pumpkin is canned so it lasts a lot longer! This means, you can keep a can on hand, and when you have a couple bananas getting ripe too quickly, then you’re ready to rock!
Check out my YouTube video to see me making it, and enjoy a couple “pro tips” I included.
Pumpkin Banana Bread Recipe:
- 1/2 cup pecan halves or walnut halves
- 1 cup mashed banana — the riper the better (about 2 large bananas)
- 4 tablespoons unsalted butter at room temperature
- 1/4 cup coconut sugar or light brown sugar
- 2 tablespoons nonfat plain Greek yogurt
- 1/3 cup honey
- 2 large eggs at room temperature
- 1 cup pure pumpkin puree NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups white whole wheat flour
- Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
- In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin, and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
- Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step!)
- Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed.
- Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight.
Recipe by Well Plated