Description

Once fall rolls around, this Pumpkin Banana Bread is a staple in our home. It's soft and moist, made with pumpkin puree, one ripe banana, brown butter, honey, and your favorite fall spices. The nutty brown butter and subtle sweetness from the honey make it especially flavorful. Best of all, it's an easy, no-mixer quick bread.

Ingredients

Scale

113 g (½ cup) unsalted butter
230 g (1 ¾ cups) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
165 g (½ cup) honey
120 g (½ cup) pure pumpkin puree
120 g (½ cup) mashed ripe banana, about 1 large banana
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
80 g (⅓ cup) sour cream, at room temperature

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Instructions

Preheat the oven to 325°F/177°C. Line a 9x5 loaf pan with parchment paper and set aside.
In a small saucepan, melt the butter over medium-high heat. Stir occasionally until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool but not thicken.
In a medium bowl, whisk the flour, baking soda, salt, and pumpkin pie spice.
Add the honey to the butter and whisk until combined.
Add the pumpkin, mashed banana, eggs, vanilla, and sour cream and whisk until smooth.
Gently fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan.
Bake for 45-50 minutes or until a toothpick comes out mostly clean. Allow to cool completely in the pan before removing and slicing.

Notes

Pumpkin Banana Muffins: Fill the cavities of a standard muffin pan lined with cupcake liners ¾ full with batter and bake at 350°F/177°C for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Quick Bread
Method: Baking