Banana bread might just be the official food of quarantine. At one point in the spring of 2020, I felt like everyone was posting photos of it. The furor died down in 2021 and by this October, I was ready to put those overripe fruit back to work.
This is my version of a popular recipe found online. My shifts include cutting the sugar in half and adding pumpkin pie spice along with a small amount of milk or yogurt to make it a bit more moist. If you want to make it with a blend of bananas and pumpkin, replace one cup of pumpkin for two of the bananas.
You can skip the step of greasing and flouring the pan if you use a silicon baking mold, but watch the baking time closely. I’ve also made this in small aluminum loaf pans to give to friends and family, but lined the bottom of the pan with parchment and coated the sides with butter.
Pumpkin Spice Banana Bread
- Loaf pan
- 3 or 4 overripe bananas
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter softened
- 3/4 cup light brown sugar
- 2 eggs beaten
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1 tablespoon milk or plain yogurt
- Preheat oven to 350º F/180ºC. Grease a loaf pan with butter or coconut oil, then coat the sides with flour. Mash the bananas in a bowl. Sift together the flour, baking soda and salt. Set both aside.
- In a large bowl, mix the softened butter and sugar. Add the eggs, mix again. Then the crushed bananas, spices, vanilla and milk or yogurt and stir well. Add the flour mixture to creamed mixture. Mix just until combined; it should be a bit lumpy.
- Pour into the prepared pan and bake for about 55 minutes or until cooked through. If you use more than three bananas, use a particularly heavy baking pan or utilize a toaster oven, it may need to bake as long as 1 hour and 10 minutes. Let cool before removing from the pan.
- Wrap leftovers tightly and stored in the refrigerator for up to five days.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 2 teaspoons cloves
- 1 ½ teaspoons ground allspice
Photos by Kathleen Flinn. This page may contain affiliate links.