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–+ servings

California Pumpkin Banana Bread with Walnuts

Soft pumpkin banana bread with ripe bananas, warm spice, and crunchy walnuts. A perfect fall quick bread for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Baking, Breakfast
Cuisine: American
Calories: 347
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil or avocado oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 medium bananas very ripe, mashed
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup chopped walnuts California walnuts

Method
 

  1. Heat the oven to 350 degrees F. Lightly grease a 9 by 5 inch loaf pan, then dust it with flour and tap out any excess.
  2. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt until well blended.
  3. In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and no lumps remain.
  4. Stir in the mashed bananas and canned pumpkin puree until fully combined.
  5. Fold the flour mixture into the wet ingredients with a rubber spatula or wooden spoon, mixing just until no dry streaks remain. Gently fold in the chopped walnuts.
  6. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the top feels firm to the touch. The loaf should not wobble when you gently shake the pan.

Nutrition

Calories: 347kcalCarbohydrates: 46gProtein: 5gFat: 16gSaturated Fat: 2gCholesterol: 37mgSodium: 195mgFiber: 2gSugar: 24g

Notes

For the best flavor, use very ripe bananas with plenty of brown spots.
A medium banana weighs about 4 ounces; mash until mostly smooth.
Stir the batter just until the flour disappears to keep the bread tender.
If the top browns too quickly, loosely tent the loaf with foil during the last 15 minutes of baking.
Let the bread rest in the pan for 10 minutes before moving it to a wire rack.
Store at room temperature for up to 2 days, or wrap and freeze for up to 3 months.
Try pecans, chocolate chips, or golden raisins instead of walnuts.

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