Pumpkin Banana Bread with Cinnamon Streusel
This pumpkin banana bread gets its moisture from both canned pumpkin and mashed ripe bananas working together in one loaf, topped with a cinnamon streusel and chopped pecans that bakes into a crunchy crust. Pumpkin keeps the flavor mild while banana adds natural sweetness, for a loaf that's richer than either one alone. One batch makes two 9x5 loaves, so there's one to keep and one to share. Bake time runs 45 to 50 minutes.
Equipment
Ingredients
- 3 cups flour
- ¾ teaspoon salt
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
- 4 eggs (slightly beaten)
- ¾ cup vegetable oil
- 2 ¼ cup sugar
- 15 ounces canned pumpkin
- 1 ½ cups mashed ripe bananas (about 3-4 bananas)
- Topping
- 1 tablespoon flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter (room temp)
- ¼ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350º. Line two 9 x 5 loaf pans with parchment paper and spray the sides with cooking spray.
- In a small bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and cloves. In a separate bowl, mash the bananas with a potato masher or fork.
- In a large bowl, add the eggs, oil, sugar, pumpkin, and mashed bananas and whisk until well combined, it will have small lumps from the bananas. Add the flour mixture, stirring just until combined. Pour into the prepared loaf pans.
- Topping: In a small bowl, whisk the flour, sugar and cinnamon. Work the butter into the mixture using your fingers. Add pecans and sprinkle over the top of the batter. Bake for 45-50 minutes, until a toothpick comes out clean.
Barbara's Notes + Tips
- Cooled loaves freeze well. Wrap tightly and freeze for up to 3 months.
- If your bananas are frozen, thaw them fully and drain off the extra liquid before mashing.
- If the top browns too fast before the center sets, tent the loaves loosely with foil for the last 10 minutes.
- Store leftovers covered at room temperature for up to 4 days.
Nutrition
Calories: 242kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 180mg | Potassium: 121mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2822IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
