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Moist Pumpkin Banana Bread with Toasted Walnuts

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This incredibly moist pumpkin banana bread combines pumpkin puree and ripe bananas for a tender, flavorful loaf topped with crunchy toasted walnuts. It’s a perfect fall treat that comes together quickly with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 cup (120g) walnuts, chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends.
  2. Toast the walnuts: Spread chopped walnuts on a small baking sheet or in a dry skillet over medium heat. Toast for 3-5 minutes, shaking occasionally, until fragrant and slightly darker. Set aside to cool.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  4. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking after each. Stir in vanilla extract.
  5. Add pumpkin puree and mashed bananas to the wet mixture. Whisk until combined (some lumps from banana are fine).
  6. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Reserve ¼ cup of toasted walnuts for topping. Gently fold remaining walnuts into the batter.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing them in slightly.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too fast after 40 minutes, tent loosely with foil.
  10. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Find it online: https://forkmila.com/moist-pumpkin-banana-bread-with-toasted-walnuts/