Pumkin Banana Bread

Sheena James


Easy & Light

★★★★★ 2 votes
15 Min
55 Min


8 Tbsp
butter room temperature
2 1/3 c
brown sugar, firmly packed
1 Tbsp
2 Tbsp
maple syrup
2 Tbsp
orange juice, fresh
2 tsp
vanilla extract
2 large
eggs, room temperature
1 c
pureed pumpkin
1 c
ripe bananas, mashed
1/2 tsp
baking powder
1 tsp
baking soda
2 tsp
ground cinnamon
1 tsp
penzey's baking spice (could use pumpkin pie spice- not same though)
3/4 tsp
1 1/2 c
all purpose flour
1/2 c
crushed pecans or raisins


1Preheat oven to 350℉. Line an 8½ x 4½ inch loaf pan with parchment paper, allowing overhang of paper over edges. (and one mini loaf pan)
2In large bowl of electric mixer beat together brown sugar and butter until creamed.
3Add maple syrup, honey, eggs, vanilla, pumpkin puree, banana, & orange juice. Stir together until combined.
4In a separate bowl whisk flour, baking soda, baking powder, cinnamon, salt, pennzey's baking spice.
5In thirds slowly mix in flour mixture to butter sugar mixture.
6Fold in pecans or raisins.
7Pour into loaf ⅔ full. If necessary use a mini loaf pan for remaining mixture.
8Bake large loaf for 50-55 mins on 350℉.
Bake mini loaf for 35-40 mins.
Can bake in oven at same time.
9Remove from oven an sprinkle top with 1 tsp cinnamon sugar (I use Penzey's mix). Cool on baking rack for 10 minutes then remove from pan.

About Pumkin Banana Bread

Main Ingredient: Dairy
Regional Style: Canadian
Other Tag: Quick & Easy
Hashtags: #banana, #pumkin