- 10 minutes
- 45 minutes
Wake up with the flavor of fall with our Pecan Pumpkin Banana Bread recipe! Serve this sweet and tender bread with a glass of cold milk or a cup of coffee. Or if you want to enjoy it after dinner as a dessert, add a drizzle of cinnamon glaze made with powdered sugar, milk and a little ground cinnamon. And here’s a tip – make sure to use ripe (almost overly ripe) bananas for this recipe for sweetness. If the bananas you have on-hand aren’t quite there yet, store them in a paper bag at room temperature to speed up the ripening process.
- Preheat oven to 325°F and grease a 9x5” loaf pan. With a hand mixer, cream together butter and sugar in a large bowl. Reduce speed to low and add vanilla. Add eggs one at a time until well incorporated, then add bananas and pumpkin puree.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Gradually pour wet ingredients into dry ingredients, folding with a rubber spatula until smooth batter is formed. Gently fold in pecans.
- Pour batter into loaf pan and bake for 40-45 minutes, or until an inserted toothpick comes out mostly clean (some moisture and crumbs may be present). Allow to cool at least 15 minutes before serving. Store in refrigerator, wrapped tightly in plastic wrap to extend shelf life.