Making pumpkin banana bread is a delightful way to combine the flavors of fall and the sweetness of ripe bananas, creating an irresistible treat for autumn mornings or cozy afternoons.
ingredient
- 1 ⅔ cup all-purpose flour
- 1 tablespoon cornstarch
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup dark brown sugar, packed
- ½ cup vegetable oil
- 1 cup canned pumpkin
- 1 cup ripe mashed banana, about 2 large
- ¼ cup whole milk
- ¼ cup sour cream, optional
- 1 teaspoon vanilla extract
Directions
- Set the oven rack to the center position. Preheat to 350ºF (176ºC). Lightly grease a 9×5-inch loaf pan with cooking spray or vegetable oil. Alternatively, line the pan with parchment paper.
- Mix Dry Ingredients – In a large bowl, sift flour, cornstarch, pumpkin pie spice, baking soda, baking powder, and salt. Thoroughly mix with a whisk until combined.
- Mix Wet Ingredients – In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and pale yellow in color, 1 minute. Slowly whisk in the vegetable oil into the egg mixture until completely mixed, about 30 seconds. Whisk in pumpkin, mashed bananas, whole milk, sour cream (if using), and vanilla extract into the egg mixture until smooth, about 30 seconds.
- Make Batter – Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened. Make sure to scrape the bottom with some lumps and flour spots remaining. Do not over-mix the batter.
- Bake – Pour batter into the greased pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean or the internal temperature reaches 195 to 200ºF (90 to 93ºC) on a digital thermometer, about 50 to 60 minutes.
- If needed, cover the bread loosely with foil about 45 minutes into cooking to prevent the top from getting too brown.
- Cool – Cool the bread in a pan for 10 minutes. Carefully run a knife or small spatula around the sides of the pan, remove the pumpkin bread, and transfer it to a wire cooling rack. Cool completely before slicing.
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