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Ultimate Pumpkin Banana Bread with Easy Streusel Topping

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This ultimate pumpkin banana bread combines the moisture of banana bread with the cozy, spiced warmth of pumpkin, topped with a crunchy, buttery streusel. It’s an easy, one-bowl recipe perfect for fall mornings, lazy Sundays, and holiday gatherings.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 to 1.5 cups)
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil or canola oil)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cut into small cubes
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth with a few small lumps.
  3. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; a few streaks of flour are okay.
  6. Make the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry mixture until it resembles coarse crumbs with pea-sized pieces. If using nuts, fold them in.
  7. Pour the bread batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping generously over the batter, pressing down very lightly.
  8. Bake for 55 to 65 minutes. At the 50-minute mark, check the bread; if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper to lift it out and transfer to the rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (with brown spots). Do not overmix the batter to avoid a dense loaf. Keep butter cold for the streusel to achieve crumbly texture. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin banana bread, streusel topping, fall baking, quick bread, pumpkin recipe, banana bread

Find it online: https://sofiaspice.com/ultimate-pumpkin-banana-bread-with-easy-streusel-topping/