Pumpkin Banana Bread Recipe

I really think this is one of my favorite quick breads to make when the weather turns cool. The rich, nutty aroma of brown butter, combined with warm fall spices, fills the whole house while it bakes. This pumpkin banana bread recipe takes the familiar comfort of classic banana bread and gives it a seasonal twist, elevating it into a truly special loaf. We’ve topped it with a spiced pepita crumble and a rich brown butter-maple swirl that makes it perfect for a cozy weekend brunch or a family treat. It’s a fantastic way to use up those overripe bananas and create something truly memorable.

Ingredients

• All-Purpose Flour (250 g / 2 cups)
  The foundation for structure and texture. Use a standard high-quality AP flour; measure by weight for accuracy. Reserve 1 tablespoon for the swirl and 1 tablespoon for the crumble, as specified in the instructions.
• Granulated Sugar (150 g / 3/4 cup) and Light Brown Sugar (100 g / 1/2 cup, packed)
  The combination creates a perfect balance of sweetness and moisture. Granulated sugar provides crispness, while brown sugar adds a deep molasses flavor and extra moisture. Ensure the light brown sugar is firmly packed.
• Baking Soda (1 teaspoon) and Baking Powder (1/2 teaspoon)
  These leaveners work together to give the bread lift, creating a light and airy texture despite the dense ingredients like banana and pumpkin. Ensure both leaveners are fresh; test freshness by mixing a small amount with vinegar (baking soda) or hot water (baking powder) and checking for fizz.
• Fine Sea Salt (1/2 teaspoon)
  Enhances all the flavors and balances the sweetness. Do not omit, as it’s crucial for flavor depth. Use fine sea salt for easy dissolution; avoid coarse kosher salt unless adjusting the quantity.
• Spices (2 teaspoons Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, 1/4 teaspoon Ground Ginger, Pinch Ground Cloves)
  The perfect blend of traditional pumpkin pie spices for a warm, cozy flavor profile. If you prefer a milder spice level, reduce the cinnamon slightly, but keep the nutmeg and ginger for complexity. For best results, use freshly ground spices.
• Large Eggs (2 large)
  Act as a binder and add richness to the batter. Ensure eggs are at room temperature for better emulsification with the oil and puree. Gently crack eggs individually into a small bowl first to ensure quality.
• Vegetable Oil (120 ml / 1/2 cup)
  Provides moisture and results in a soft, tender crumb that stays moist for days. Can swap for another neutral-flavored oil like canola or sunflower oil. Using oil instead of butter in the batter ensures a consistently tender texture.
• Pumpkin Puree (240 g / 1 cup)
  Use canned, unsweetened pumpkin puree; do NOT use canned pumpkin pie filling, which contains added sugar and spices. If using homemade puree, ensure it is thoroughly drained to remove excess water, which can make the bread dense.
• Mashed Banana (300 g / 1 1/4 cups, from about 3 large bananas)
  Use very ripe bananas, indicated by brown spots and a soft texture. The riper the banana, the sweeter and more flavorful the bread. Mash bananas thoroughly with a fork, leaving only a few small lumps for texture.
• Alcohol-Free Vanilla Extract (1 teaspoon)
  Adds depth and complexity to the overall flavor profile. Use pure vanilla extract for best results.
• Unsalted Butter (75 g / 5 tablespoons, divided)
  Used to create both the brown butter-maple swirl and the spiced pepita crumble topping. Unsalted butter allows for precise control over the salt level in the final bread. If using salted butter, reduce the fine sea salt in the batter by half.
• Pure Maple Syrup (60 ml / 1/4 cup)
  The key sweetener for the swirl, adding a rich, earthy flavor that complements the brown butter and pumpkin. Use pure maple syrup, not pancake syrup, which is thinner and less flavorful.
• Raw Hulled Pumpkin Seeds (Pepitas) (50 g / 1/2 cup)
  Provides crunch and texture contrast in the topping. Can be swapped for chopped walnuts or pecans if pepitas are unavailable, but pepitas add a seasonal touch to this pumpkin banana bread recipe.
• Powdered Sugar (1 teaspoon) and Ground Cinnamon (1/4 teaspoon, for garnish)
  Used for dusting after cooling to create a simple, rustic presentation. Dust only after the bread has cooled completely to prevent melting.

Instructions

1. Prep the Oven and Pan (Baking temperature: 175°C / 350°F)
   Preheat your oven to 175°C (350°F) and position a rack in the middle position for even baking. Grease a standard 9×5 inch (23×13 cm) loaf pan with butter or cooking spray. Line the bottom with parchment paper, allowing the paper to overhang on the long sides; this creates handles for easy removal.
2. Make the Spiced Pepita Crumble
   In a small bowl, combine 50 g (1/2 cup) pepitas, 30 g (2 tablespoons) light brown sugar, 1 tablespoon all-purpose flour, 15 g (1 tablespoon) melted unsalted butter, a pinch of ground cinnamon, and a pinch of fine sea salt. Use a fork to mix until the ingredients form coarse, moist crumbs; avoid overmixing into a paste. Set aside while preparing the rest of the batter.
3. Prepare the Brown Butter-Maple Swirl
   In a small, light-colored saucepan, melt 60 g (1/4 cup) unsalted butter over medium heat. Keep swirling the pan until the butter foams, then subsides, and small brown bits form at the bottom, releasing a nutty aroma (about 3-5 minutes). Immediately pour the brown butter into a heatproof bowl to stop the cooking process. Whisk in 60 ml (1/4 cup) pure maple syrup, 1 tablespoon all-purpose flour, and a pinch of ground cinnamon until smooth. Let the swirl cool for 10-15 minutes to thicken slightly before use, ensuring it doesn’t melt the batter.
4. Mix the Dry Ingredients
   In a large bowl, whisk together the 250 g (2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 100 g (1/2 cup) light brown sugar, baking soda, baking powder, 2 teaspoons ground cinnamon, nutmeg, ginger, and cloves. Whisk for 30 seconds to distribute the leaveners and spices evenly through the flour mixture; this ensures that the pumpkin banana bread recipe rises uniformly and has consistent flavor.
5. Mix the Wet Ingredients
   In a separate medium bowl, whisk together the 2 large eggs, 120 ml (1/2 cup) vegetable oil, 240 g (1 cup) pumpkin puree, 300 g (1 1/4 cups) mashed banana, and 1 teaspoon alcohol-free vanilla extract. Whisk until the mixture is completely smooth and homogeneous; ensure no large lumps of banana remain. Combining wet ingredients separately prevents overmixing when combining with dry ingredients.
6. Combine Batter and Layer
   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix, as this will result in a tough, dense bread. A few small lumps of flour are fine. Pour half of the prepared batter into the loaf pan, spreading evenly across the bottom layer.
7. Swirl and Top
   Dollop half of the cooled brown butter-maple swirl mixture over the batter in the pan. Use a thin knife or skewer to gently swirl the maple mixture into the batter with a few broad strokes, being careful not to overmix the two layers. This technique gives the finished bread those beautiful, distinct ribbons. If you overblend, the swirl will disappear into the batter. Carefully spoon the remaining batter over the swirled layer, spreading gently, then dollop the rest of the brown butter-maple swirl on top and swirl again. Evenly sprinkle the Spiced Pepita Crumble over the entire surface of the loaf.
8. Bake and Check for Doneness
   Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs attached. If the topping browns too quickly (before the center is cooked through), tent loosely with foil during the last 15-20 minutes of baking.
9. Cool Completely before Slicing
   Let the pumpkin banana bread cool in the pan for 15 minutes before using the parchment overhang to lift it onto a wire rack. Cool completely for at least 2 hours before slicing to allow the structure to set and prevent a gummy texture. For plating, dust lightly with the combined powdered sugar and ground cinnamon mixture just before serving.

Brown Butter Essentials for the Perfect Swirl

The secret ingredient that transforms this from basic quick bread into something extraordinary is the nutty, rich brown butter swirl. Browning butter adds a deep, caramelized flavor that pairs perfectly with the pumpkin and maple syrup. Getting it right ensures a complex flavor in every bite.

Understanding Brown Butter

The key to the deep flavor in this pumpkin banana bread recipe is browning the butter. Heating the butter until the milk solids toast creates a nutty, caramelized taste, known as beurre noisette, that enhances the maple syrup and spice. It provides a complexity that regular melted butter simply can’t match, making the swirl irresistible.

Preventing Burns

Use a light-colored saucepan; this allows you to closely monitor the butter as it changes color. Once the foaming subsides and the butter turns a rich amber color with small brown bits forming at the bottom, immediately pour it into a separate heatproof bowl to stop the cooking. Leaving it in the hot pan for even a few extra seconds can cause it to burn, resulting in a bitter taste.

Cooling is Crucial

It’s essential to let the brown butter-maple swirl cool for 10-15 minutes before adding it to the batter. If the mixture is too hot, it will melt into the batter completely, losing its distinct ribbon shape and creating a flat, greasy texture instead of a beautiful swirl. A slightly thickened swirl ensures defined layers in the final loaf.

Troubleshooting Your Bake and Crumb

Even simple quick bread recipes can have a few pitfalls. Here are some solutions to common baking issues, ensuring your loaf turns out tender, moist, and flavorful.

Why is my bread dense?

The most frequent culprit for dense pumpkin banana bread is overmixing the batter. Stir gently with a spatula only until the dry ingredients are just incorporated; a few small lumps are perfectly fine. Another common cause is using old baking soda or baking powder. I always keep a small box of baking soda in my fridge and test it before baking a special loaf like this.

How do I get a good swirl?

Use a very light hand when swirling. The goal is to create defined ribbons of the maple mixture, not to blend it completely into the batter. Use a skewer or thin knife and make only 3-4 broad strokes through each layer of batter before adding the next one.

Preventing a Soggy Bottom

Both pumpkin and banana contain significant moisture. If you are using fresh pumpkin puree, you must thoroughly drain it through a cheesecloth or fine mesh strainer. For canned puree, ensure you are measuring precisely, as excess liquid can make the final crumb dense and gummy.

Storing, Freezing, and Gifting

Short-Term Storage

Store a completely cooled loaf of pumpkin banana bread at room temperature. Wrap it tightly in plastic wrap or keep it in an airtight container for up to three days. The high moisture content of this recipe helps keep it fresh and tender for several days.

Freezing for Later

For longer-term storage, wrap the cooled loaf tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to three months. To thaw, leave it wrapped on the counter overnight; reheat slices in the microwave for 30 seconds or in a low oven (150°C / 300°F) for 10-15 minutes to freshen it up. This makes for easy meal prep.

Gifting Instructions

For a simple gift, wrap the cooled loaf in parchment paper and tie it with twine. Include a small card with storage directions and dusting instructions for the powdered sugar garnish just before serving. It’s a perfect family-friendly food gift.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but you must thoroughly drain homemade puree through a fine-mesh strainer or cheesecloth for at least 30 minutes to remove excess liquid. Otherwise, the bread will turn out too wet and dense.

Do I have to make the brown butter-maple swirl and crumble?

No, you can make a simpler version. Skip steps 2 and 3, and add a simple cinnamon-sugar topping (1 tablespoon granulated sugar + 1/2 teaspoon cinnamon) before baking. However, the swirl adds significant flavor and texture to this pumpkin banana bread recipe.

How ripe should the bananas be for this recipe?

The bananas should be very ripe, with many brown spots on the peel. Very ripe bananas are essential for natural sweetness and moisture.

Can I use different nuts in the crumble?

Absolutely. Walnuts or pecans are excellent substitutes for pepitas and offer a similar crunch. Chop them roughly before mixing them into the crumble ingredients.

Why did my crumble topping sink into the bread?

This usually happens if you overmix the final batter or if the topping ingredients are too heavy. Ensure the batter is thick enough to support the topping. I find that chilling the crumble mixture for 10 minutes helps it set before baking.

How long does the pumpkin banana bread last?

When stored properly in an airtight container at room temperature, it stays moist and fresh for 3-4 days. It can be reheated slightly to refresh. For longer storage, freeze it for up to three months. This makes it a great recipe for meal prep.

Can I make this a high-protein snack?

Yes, you can. Substitute 1/4 cup of the flour with a high-quality vanilla protein powder. This will slightly change the texture but can make for a more substantial snack.

Conclusion

This pumpkin banana bread recipe elevates a cozy classic into something truly special with the rich, nutty brown butter and crunchy pepita topping. The combination of pumpkin and banana makes it incredibly moist and perfect for a festive fall treat, making it a favorite family-friendly option. Pin this recipe to save for later, and don’t forget to make a double batch for gifting or freezing.

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