Autumn banana pumpkin bread studded with chopped calimyrna figs and toasted pecans. Customize this quick bread with mix-ins such as chocolate chips or walnuts.
Banana bread is a staple in my kitchen no matter the season. But, as soon as the weather cools down, it’s only natural I add pumpkin to my usual banana bread!
There’s something so comforting about a slice of warm banana pumpkin bread served alongside a mug of tea. It’s a treat you can enjoy anytime of day. Best of all, it is something that you can easily share with others.
Ingredients
Banana bread is popular for good reason. It’s such a simple and versatile recipe that makes excellent use of overripe bananas. Easily customize this quick bread recipe to your preferences. There are many substitutes for several ingredients.
This recipe uses coconut oil (either refined or unrefined work). I prefer the slight nutty notes from unrefined coconut oil. However, you may use any cooking oil. Grapeseed oil, vegetable oil, and avocado oil are great options. Or, simply use melted butter!
The bread is sweetened with a combination of granulated sugar, brown sugar, and molasses. The added molasses really helps to amp up the warm flavors. Honey or maple syrup are great alternative sweeteners.
A mixture of canned pumpkin puree and mashed ripe bananas provide much moisture. These are the two stars of the show!
Adding your choice of spices and mix-ins are the fun part! I recommend adding ground cinnamon with a small touch of freshly grated nutmeg to the batter. It adds the perfect amount of warmth and spice.
Recipe Variations
- Use gluten-free all-purpose flour to make a gluten friendly version.
- Intensify the flavors by caramelizing the bananas like this roasted banana bread.
- Swap out the dried figs and toasted pecans for your dried fruit and toasted nut of choice. This recipe works well with dried apricots, dried apples, or dried pears.
Baking Vessel Options
This recipe makes two standard 9×5-inch loaf pans or six 6×3-inch mini loaf pans or 24 standard sized muffins.
You can mix and match, as well. I kept one 9×5-inch loaf pan for myself and gave away three 6×3-inch mini loaf pans. Or, make one 9×5 inch loaf and 12 muffins. The choice is all yours!
Baking times will vary depending on what baking vessel you choice. It takes about 50 minutes to finish in a 9×5-loaf, about 40 minutes for 6×3-inch mini loaves, or 20 minutes for muffins.
Tips for Mixing Batter
- Don’t Over-Mix: Once dry ingredients have been added to wet, mix until just combined. Avoid overworking the batter, which may lead to a dense and tough quick bread.
- Use Overripe Bananas: The riper the banana, the sweeter and more flavorful the resulting bread! Use bananas with yellow skin with brown spots.
- Fold in Mix-Ins by Hand: Prevent over-mixing by folding figs and pecans by hand using a spatula. Fold just until the mix-ins are distributed.
Serving Suggestions
This banana pumpkin bread make for fabulous holiday food gifts. The bread stays moist days after baking!
Store leftover bread in an airtight container at room temperature for up three days. Keep in the fridge for longer storage, up to a week. Enjoy chilled, bring to room temperature, or gently reheat in the toaster oven.
More Pumpkin Recipes
Banana Pumpkin Bread
Ingredients
- ¾ cup coconut oil, (room temp/solid) or liquid oil of choice
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 Tablespoon molasses
- 4 large eggs, room temp
- 1 cup canned pumpkin puree
- 1 ¼ cup mashed ripe bananas (3 medium bananas)
- 3 ⅓ cup all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup roughly chopped pecans, toasted and cooled, optional
- 1 cup chopped dried calimyrna figs, optional
Instructions
- Preheat oven to 350°F. Grease loaf pans and line with parchment paper.
- In the bowl of stand mixer fitted with a paddle attachment, beat together coconut oil, sugar, brown sugar, and molasses until smooth. Add eggs one a time and mix until thoroughly incorporated. Mix in pumpkin puree and mashed bananas.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry flour mixture to mixing bowl in two additions. Mix on low speed until there are no longer any dry streaks of flour. Fold in pecans and figs until well distributed.
- Divide batter among prepared loaf pans. Bake mini loaves for 38-40 minutes until toothpick inserted in center of bread comes out clean. Bake standard size loaves for 50-55 minutes until toothpick inserted in center of bread comes out clean. Allow bread to cool in pan for 10-15 minutes before unmolding. Allow bread to cool to room temperature on wire rack.
Notes
- Loaves: Makes six mini 6×3-inch loaf pans or combination of one 9×5-inch and three mini 6×3-inch loaves
- Muffins: Makes 24 standard sized muffins
- Combination: Makes one 9×5-inch loaf and 12 muffins.
- 9×5-inch:50 minutes
- 6×3-inch mini loaves: 38-40 minutes
- Muffins: 20-22 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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