Pumpkin Banana Bread

Posted on Oct 7 2014 - 4:00pm by The Wife

Fall is officially here which also means pumpkins are in season. There is no better way to celebrate fall than to use pumpkins. This pumpkin banana bread recipe is really easy to prepare. The pureed pumpkin naturally sweetness the bread while the banana keeps this bread ultra moist for days!

Pumpkin Banana Bread

I’ve been pretty put off with baking anything with pumpkins because I did not know how to remove pumpkin skin. Until I discovered that patience is the key to removing pumpkin skin. That sounds really lame, but who has time to let the pumpkin sit in the oven for 1-2hr to soften. If I want to cook some pumpkins I want to use it immediately. In the end, I gave in and did the right thing.

How to remove pumpkin skin?

1. Preheat oven to 320 degree F ( 160 degree c)

1. Half the pumpkin and scrape the gooey pumpkin seed out with a spoon.

2. Place pumpkin on a baking pan that is large enough to hold the pumpkin. Cut side down.

3. Place pumpkin in the second lowest rack in the oven and let it roast for at least 1hr -1.5hr till soft.

4. Let the pumpkins cool for about 10mins. Or cool enough to handle. Then scoop out the pumpkin “meat” with a spoon.

Still searching for a quicker method to remove pumpkin skin. (Let me know if you have a better way!)

Moist Pumpkin Banana Bread

If you are too lazy to use fresh pumpkins, you could also use canned pumpkin puree for this.

This should serve at least 8 people. After the bread has cooled completely, I halved the loaf, had half of it on the day itself and freeze the other half of it in a resealable bag so that I could have them for breakfast some other time. To defrost, let the bread defrost overnight in the fridge.

Pumpkin Banana Bread Recipe

Recipe adapted from Realhousemoms

Serves 8

2 ripened banana, mashed

2 eggs

1/3 cup oil (79ml) ( canola oil or sunflower oil, flavourless oil)

1 1/3 cup (244g) pumpkin puree

3/4 cup (150g) sugar

2 1/2 cup (320g) flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp allspice

Preheat oven to 350 degree f (175 degree C) and line your baking pan with baking paper or grease your baking pan if you don’t want to use the baking paper

In a large bowl, mix the banana, eggs, oil, pumpkin and sugar.

In another bowl, mix all the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice.

Add the dry ingredients to the wet ingredients and mix well until just combined using a wooden spoon or spatula.

Pour the mixture into the pan and bake for 1hr- 1hr 15min or until toothpick inserted into the centre comes out clean.

  • I LOVE that you combined pumpkin and bananas here–I bet this tasted like the epitome of fall :)

    • riceandbread1

      Pumpkin = Fall :)