This easy Pumpkin Pecan Banana Bread recipe is one of my favorite fall dessert recipes! A sweet homemade banana bread is crossed with moist pumpkin bread (and topped with cinnamon sugar and crushed pecans) to make a perfectly spiced pumpkin banana bread!
This easy Pumpkin Pecan Banana Bread recipe has fall written all over it. Crossing a classic banana bread recipe with a homemade pumpkin bread recipe?? Perfection.
The date was September 21st. The weather was 95 degrees. The humidity was at a level unacceptable for California.
And, while watching TV and dreaming of 75 degree weather (because I’m a realist and that’s about as low as southern Cali gets in the fall), I witnessed my first Christmas commercial of 2018.
Guys, I love Christmas. I probably talk about this far too much here, but it’s an obsession that runs deep. In fact, I almost mentioned it while giving my speech at my best friend’s wedding (it had a tie in, I promise, but I ended up omitting it).
It’s too early, right?
Too early to be advertising for Christmas? Too early to be breaking out the Peppermint Mocha Donuts, Cutout Sugar Cookies and Chewy Sugar Cookies (because you can never have too many sugar cookie recipes), and Molasses Cookies? I feel like if I think it’s too early, the one whose life revolves around how many months we have left ’til Christmas, then it’s probably too early.
Or else, I’m losing my Christmas edge.
Moving on from Christmas, let’s talk pumpkin.
Are you pumpkin-ed out yet? I hope not, because, I’ve got a whole mess of pumpkin recipes coming your way in the next few weeks.
I don’t know, maybe it’s because the window of pumpkin season seems so small, but I feel like I have got to jam pack as much pumpkin into my life during this season.
While I have no problem eating peppermint flavored things all year long, even though it reminds me of Christmas (Christmas forever), I can’t seem to get behind eating pumpkin any other time than during fall and winter.
What that translates into is a whole lot of pumpkin-y recipes making appearances on the blog. You’re welcome?
Guys, real talk here.
I don’t think I could live in this world if banana bread was suddenly outlawed. Let’s hope we never have to ration bananas, otherwise it’s going to be a rough world for me.
While I adore a classic banana bread recipe (so this one minus the maple glaze–but, would you really want to omit that??), the addition of pumpkin in this banana bread recipe really adds a layer of fall flavors here.
If you aren’t a nut person, feel free to leave them off the top of the bread. I recently discovered how much I love the combination of pumpkin and pecan, and I loved the presentation of the pecans on top of the bread. However, you can definitely omit them if you aren’t a fan.
I won’t judge you.
This Pumpkin Banana Bread with Pecans is to die for! It’s the perfect combination of nutty, crunchy, and pumpkin-y!
A few tips and tricks for this Pumpkin Banana Bread (Banana Pumpkin Bread, loaf of heaven…whatever you want to call it):
- You can use walnuts or almonds if you prefer them over pecans. Or, as mentioned earlier, you can omit them altogether.
- If the top of the bread begins to brown before the center of the bread is done, tent a piece of foil over the top of the bread. This will keep the top from getting overdone.
Don’t mind me, I’ll just be eating this whole loaf.
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground all spice
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 medium or 1 large banana
- 1/2 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 1/4 cup cinnamon sugar
- 1/3 cup chopped pecans
Preheat the oven to 350. Grease one 9x5 pan.
Cream butter and sugars together, until well combined. Add in the eggs one at a time, beating well after each addition. Set aside.
Sift together flour, baking soda, cinnamon, nutmeg, all spice, ginger, and salt.
Slowly incorporate the dry ingredients into the wet ingredients, stirring until combined. Set aside.
Mash the banana(s) with a fork. Add in pumpkin puree and vanilla extract and mix.
Add the banana-pumpkin mixture to the batter, and mix until well combined.
Pour batter into the greased pan. Sprinkle with cinnamon sugar and chopped pecans.
Bake for 30 minutes, then lower the oven temperature to 325 and bake for 15-20 or until cake tester comes out clean with just a few moist crumbs stuck to it (if you are worried the top of the bread is getting too dark, loosely cover the pan with tin foil and allow the bread to finish baking).
Allow to cool before slicing.
Here are a few more bread recipes I’m loving this fall!
Originally posted in 2016; updated in 2018.