Pumpkin Banana Bread

So it’s just that time of year again…PUMPKIN time!




I stocked up on the canned stuff during my last trip to Trader Joe’s, but one of these days, I will take the time to bake my own pumpkin.  But until then…




I’ll be baking with the canned stuff.  Which worked perfectly for this fall-tastic bread that I discovered on The Messy Baker Blog.




So I know you don’t typically picture banana and pumpkin working together, but I promise you…now you will!!!




Especially since there is thick layer of cinnamon sugar swirled across the middle of the bread.  Yummy!




Yes, I licked the spoon!




Yes, the dough was delicious!  And…No I’m not embarrassed to be a batter taster!  Yes, I probably should be : )


IMG_8029 IMG_8030


I stirred in some walnuts and topped my bread with a few extras for some added flare (if the word flare makes you think of the movie Office Space then you, like me, are probably smiling right now).




After a few minutes in the oven, my house smelled warm and inviting.




Just like fall!!!  This bread recipe is a great find!




There are always a few extra bananas on the counter and canned pumpkin in the pantry. Now that I know they work so well together, I see them hooking up again soon. 





What fall favorites have you baked?  What are you excited to bake next?


I’d like to get more involved in Muffin Mondays! 

I see these Pumpkin Molasses Muffins and Spiced Parsnip and Apple Muffins in my NEAR future!


And…I have another quick bread recipe guaranteed to make you smile coming tomorrow!



Cinnamon Swirl Pumpkin Banana Bread

From The Messy Baker Blog



2 cups white whole wheat flour (or 1 cup all-purpose and 1 cup whole wheat)
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. pumpkin pie spice


3/4 cup pumpkin puree
2 ripe bananas
3/4 cup brown sugar
4 tbs. unsalted butter, melted
1/3 cup plain or vanilla greek yogurt
2 large eggs
1 tsp. vanilla
1 cup pecans, toasted and chopped (walnuts work great too!)

Cinnamon Swirl:

1/4 cup sugar
1 tsp. cinnamon


Preheat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan.

In a small bowl, combine the dry ingredients and whisk to combine.

In a large bowl, add pumpkin puree and bananas, mash together with a fork or, my favorite, a potato masher. Add brown sugar, melted butter, and yogurt, whisk to combine. Add eggs and vanilla and whisk.

Fold dry ingredients into the wet ingredients until just combined. Fold in chopped pecans.

For cinnamon swirl: Stir together sugar and cinnamon

Add half of the batter to the bread pan and top with cinnamon swirl mixture. Top with the remaining batter and place in the oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

23 thoughts on “Pumpkin Banana Bread

  1. First of all NEVER EVER apologise for batter tasting-how else will you know it’s good? Secondly, you really need to buy a pie pumpkin-they are sweeter-and bake it. Your house will smell so wonderful! I bought one this weekend and I put in my oatmeal (with cinnamon)and in my rice cooker grains for dinner with sauteed onions and garlic. It is so much better than the canned (although it is hard for pumpkin to be bad 😉 )
    Thanks for the recipe-I immediately printed it off-

  2. I never would have thought to mix pumpkin with banana but, why not? Your loaf looks fantastic and if it tastes half as good, it’s a winner in my book.

  3. I LOOVEE pumpkin everything. Bread, muffins, pancakes!! I have made a pumpkin and a spag squash so far..and some soups out of the pumpkin. You must bake an actual pumpkin. The pie pumpkin from TJ’s is a perfect size to bake. So easy and SO tasty with brown sugar and cinnamon!

    • Thank you! I wish I could say that I was trying to be funny but that is really me enjoying every bit of batter…ha ha! Thanks for the comment!

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