Tuesday, January 11, 2011

Pumpkin Banana Bread

Homemade Banana bread is my favorite quick bread to make. It makes for a great afternoon snack or for breakfast. I love my bread slathered in butter and served with a tall glass of ice cold milk. *awww.... heaven* This past week, I have been thinking of ways that I could utilize some ripe bananas and left over pumpkin puree. This recipe was the ticket to using both! I love Pumpkin bread and Banana Bread but never thought to combine them. This recipe is also a healthier option than the traditional pumpkin or banana bread with ingredients like whole wheat flour and brown sugar. It also has the feeling of fall with its seasonal spices like cloves, cinnamon and nutmeg! This recipe is sure to become a favorite at your home.

Pumpkin Banana Bread
Pam Baking Spray
3/4 c. unbleached all purpose flour
1/2 c. white whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves*
1/2 tsp. nutmeg*
3 very ripe bananas, mashed
1/2 c. pumpkin puree
2 Tbsp. butter, softened
1/2 c. Light brown sugar, unpacked
1 Large egg
1 Large egg white
1 tsp Vanilla extract
1/4 c. pecans, chopped

* If you do not have cloves or nutmeg on hand you can use 1 tsp. Pumpkin Pie Spice in place of the cloves and nutmeg

Preheat oven to 325 degrees. Grease a 9X5 pan with baking spray.
In a Medium bowl combine flour, baking soda, spices and salt with a wire whisk and set aside.

In a Large bowl, cream butter and sugar together with an electric mixer. Add egg white, egg, bananas, pumpkin and vanilla, and beat on medium speed until thick. Scrape down sides of the bowl. Add Flour mixture and nuts and blend on low speed until well combined. Don't over mix!

Pour batter into pan and bake on the center rack for 60 minutes, or until when toothpick inserted comes out clean.

Let Pan cool for 20 minutes, bread should be at room temperature before slicing.


Ashlee, The Culinary Queen


  1. The bread and potatoes look delicious! In your quest for healthy meals, see if there are any without using poultry--Kade has an allergy. It is a hard one. All the meals, casseroles, and healthy ideas most often contain poultry in some form! Your recipes always look yummy; I just need more time to cook.

  2. Ok, cooking goddess....why can't I figure out how to cook banana bread that isn't doughy in the middle and burnt edges?! I need some serious culinary lessons!!

  3. Ok, I did a little research...Usually you cook Banana Bread at around 350 F for anything from 45 minutes to an hour. The cooking time depends on the dimensions of what you are cooking your banana bread in. A shallow tin will cook more quickly than a deep tin. Also, if you have a fan assisted oven, you should lower the cooking temperature by 25 F - 50 F. The position in the oven can also affect the cooking time and how evenly the banana bread cooks. I always cook my banana bread in the center of the oven and not at the top. It sounds like you need to lower the cooking temperature to around 300 F - 325 F and check that the middle is cooked by putting a toothpick in and if it comes out clean it's done. Hope this helps! :)


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