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a loaf of pumpkin banana bread sliced next to a bowl of butter
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Pumpkin Banana Bread

Pumpkin Banana Bread made with ripe bananas and pumpkin puree. This simple recipe makes five mini loaves that are super moist and full of soft pumpkin flavor.
Course Breakfast
Cuisine American
Keyword banana, banana bread, pumpkin, pumpkin banana bread, pumpkin bread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 mini loaves
Calories 121kcal
Author Emily Bruno

Ingredients

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas about 2 medium
  • 3/4 cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans

Instructions

  • In a large bowl, cream shortening and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in bananas, pumpkin puree, and vanilla.
  • Combine the flour, baking powder, baking soda, and salt in a small bowl; gradually add to creamed mixture.
  • Fold in nuts.
  • Pour into five greased 5.75x3x2-in mini loaf pans.
  • Bake 350 F for 35-40 minutes or until toothpick inserted in center comes out clean.
  • Cool for 10 minutes in the pan before removing to a wire rack.