Go Back
The combination of pumpkin and banana in a bread recipe is a delightful harmony that resonates with the flavors of fall while offering a wholesome treat year-round. As the leaves turn and the air grows crisp, the allure of baking with seasonal ingredients becomes irresistible. Pumpkin, with its vibrant hue and rich flavor, pairs beautifully with the natural sweetness of ripe bananas, creating a loaf that is not only delicious but also nutritious.

Pumpkin Banana Bread for Lunchboxes

Experience the cozy flavors of fall with this delicious Pumpkin Banana Bread Bliss recipe! Combining ripe bananas and pumpkin puree creates a wonderfully moist loaf that's perfect for breakfast, snacks, or dessert. Packed with nutrients and easy to customize with nuts or chocolate chips, this recipe is not only comforting but also nutritious. Bake a loaf today to fill your home with delightful aromas and enjoy a slice of wholesome goodness!
Print Recipe Pin Recipe

Ingredients
  

1 cup mashed ripe bananas (approximately 2 medium bananas)

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with cooking spray or lining it with parchment paper for effortless removal once baked.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, applesauce, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk them together until the mixture is smooth and properly combined with no lumps.

      Combine Dry Ingredients: In a separate bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Make sure the dry ingredients are evenly mixed to ensure proper rising.

        Incorporate Dry into Wet: Gradually introduce the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until just combined; be careful not to overmix – a few small lumps are perfectly fine.

          Add Optional Ingredients: If desired, fold in the chopped walnuts or pecans, along with the chocolate chips, ensuring they are evenly distributed throughout the batter.

            Pour and Bake: Carefully pour the batter into your prepared loaf pan, using a spatula to smooth the top. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

              Cool: Once baked, allow the pumpkin banana bread to cool in the pan for about 10 minutes. Afterward, gently remove it from the pan and let it cool completely on a wire rack.

                Slice and Store: After the bread has completely cooled, slice it into pieces. You can pack it into lunchboxes or store it in an airtight container where it will stay fresh for up to a week.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour 10 mins | Makes 10-12 slices

                    - Presentation Tips: For a lovely presentation, serve individual slices on a decorative plate, drizzled with a little honey or maple syrup, and topped with a dollop of whipped cream. Enjoy warm or toasted for a cozy treat!