Banana Pumpkin Bread

I firmly believe that pumpkin bread isn't confined to just the fall season, and this recipe perfectly illustrates that. Pumpkin banana bread merges the best of both snacking cake worlds: the delightful sweetness of banana bread and those quintessential warm spices we crave during autumn. Pumpkin puree and bananas often swap places in baked goods since they function similarly, offering a rich texture and flavor.

The Magic of Yogurt in Quick Breads

I adore incorporating Greek yogurt into any quick bread or cake as it adds extra moisture for that perfect texture that lasts for days. Moreover, its acidity reacts with baking soda, resulting in a fluffier, loftier crumb. Buttermilk or a blend of milk and lemon juice can easily substitute for yogurt in a pinch.

Opting for Oil Over Butter (This Time)

Oil, being in a liquid state at room temperature, contributes to the cake's moisture, unlike butter, which solidifies. Additionally, cakes tend to rise higher with oil since butter can weigh down the batter. If the flavor of olive oil feels too intense, a more neutral oil like vegetable oil can be used as a substitute.

Serving Suggestions

This recipe can be doubled for a larger pan or two loaves, adjusting the baking time accordingly. To enhance the autumn sweetness further, consider making a maple or cream cheese glaze to drizzle over the cooled cake. Personally, I enjoy a slice with a dollop of yogurt and a drizzle of honey. Alternatively, you can savor it with a simple smear of salted butter and a hot cup of coffee on the side.

Ingredients

• Cooking spray or butter, for greasing

• 1 cup of roughly mashed, very ripe bananas, sourced from approximately 2 medium-sized bananas
  

• 2 large eggs

• 3/4 cup light brown sugar

• 1/2 cup olive oil

• 1/4 cup plain greek yogurt

• 1 cup pumpkin puree

• 1 teaspoon vanilla extract

• 2 cups (255 grams) all-purpose flour

• 1 1/2 tablespoons pumpkin pie spice

• 1 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine salt

• Optional: 1/4 cup of roughly chopped pecans, walnuts, or pepitas for garnishing

Steps to Make It

01. Collect the necessary ingredients.

Set the oven rack in the middle position and preheat it to 350°F.

02. Gently coat a 9 x 5-inch loaf pan with a thin layer of grease. Place a parchment paper sling in the pan, leaving extra paper hanging over the long sides. This overhang will make it easier to transfer the loaf after baking.

03.  Combine the bananas, eggs, and brown sugar in a large bowl. Whisk and gently mash the banana mixture until the batter achieves a smooth consistency with a few small lumps left.

04.  Pour in the oil, yogurt, pumpkin puree, and vanilla into the bowl. Thoroughly whisk until all the ingredients are fully blended together.

05.  Take a medium bowl and whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Add this mix to the wet ingredients and gently whisk until the flour is just incorporated. Use a silicone spatula to scrape down the sides of the bowl and fold the batter a few more times to ensure everything combines evenly.

06.  Pour the batter into the prepared loaf pan, ensuring an even layer. Gently tap the pan on the counter to release any trapped air bubbles. Optionally, you can add nuts on top now (untoasted, as they'll brown while baking) or reserve them for sprinkling on a glaze after baking.

07.  Bake the loaf for 50 to 60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

08.  Once the bread has fully cooled inside the loaf pan, use the parchment paper sling to lift it out. Consider adding a glaze (options provided below) or serving it with a scoop of yogurt if you like.

Recipe Tips

• Ensure your bananas are mashed well to prevent any gummy texture in your bread.
• Avoid excessive mixing to maintain a fluffy texture; I lightly whisk the flour to remove clumps, then gently fold in the remaining dry ingredients using a spatula. Don't forget to scrape down the bowl's sides and bottom.
• To prevent dryness, remove the bread from the oven when a toothpick comes out with a few moist crumbs. Despite seeming undercooked, the bread will continue to cook slightly as it cools down.

Recipe Variations

You have options:

• If olive oil's taste is too intense, try neutral oil like vegetable oil. Alternatively, swap the oil for butter at a 1-to-1 ratio.
• Use granulated or coconut sugar instead of brown sugar.
• Add chocolate chips or dried fruit for a playful twist.
• Transform the loaf into muffins by greasing a standard 12-cup muffin tin, filling each 2/3 full, and baking at 350°F for around 20 minutes.

For toppings:

• Maple Glaze: Combine 1 cup confectioners’ sugar, 1/4 cup maple syrup, 1/2 teaspoon vanilla, and 1/4 teaspoon pumpkin pie spice.
• Cream Cheese Glaze
• Coffee Glaze: Mix 1 cup confectioners’ sugar with 1 1/2 tablespoons brewed coffee or espresso.
• Whipped Cream
• Salted Caramel

How to Store

• Keep any remaining cooled bread wrapped in plastic wrap or store it in an airtight container at room temperature, where it will stay fresh for up to 5 days.
• Alternatively, for longer storage, you can freeze the cooled loaf by wrapping it in parchment paper and placing it in a resealable bag. It stays fresh in the freezer for as long as 3 months.