Pumpkin Banana Bread

I made this Pumpkin Banana Bread for a virtual bridal shower for Megan of Delicious Dishings. Jen over at Beantown Baker is hosting the virtual event and we’re all posting a baked good for the bride-to-be!

And so it begins.

Pumpkin recipes are going to be all over the internet. So are butternut squash recipes. And did I mention more pumpkin?

Tomorrow is the official start of Fall, and I thought that this Pumpkin Banana Bread is the perfect way to welcome my favorite season.

Plus I know that Megan will like this. She and I have pretty similar tastes when it comes to sweet treats.

There is something about the warm scent of baking bread wafting throughout my apartment that makes me feel very content. And the smell of fresh banana bread is extra intoxicating, because I love indulging with a thick slice for breakfast or brunch.

For this bread, I adapted my favorite banana bread recipe from Joanne Chang of Flour Bakery; coincidentally, Megan used to work at Flour. I changed things up a bit to accommodate pumpkin puree, pumpkin pie spice, and rum. The rum makes the wholesome bread a little sultrier, and veers it towards bananas foster. Also, I’ve been adding rum to my last three baking projects. I may have a rum problem. But I digress.

I baked this batch in three mini loaves, because baby versions of anything are adorable.

I also made a small cup of cream cheese frosting, to lavishly smear on top or spread on slices.

Between that cute little mason jar and the mini loaves (and do you see the cute baby pumpkins in the background?), you can tell that I have a penchant for little adorable baby things.

(Dear future boyfriend, if you are reading this, I was just kidding about the rum problem. And I promise that I am not obsessed about actual babies.)

I am a little obsessed about frosting, though. And cake.

But this is not cake, it’s bread. In fact, it’s bread that’s bordering on healthy, because I replaced the oil and an egg with pumpkin puree. There is no butter in it, either. Except in the frosting. And… there’s lots of sugar.

Whatever, it’s pumpkin banana bread with a sublime cream cheese frosting. Make it for breakfast. Make it for brunch. Make it for dessert, a bridal shower, a late night snack. Just make sure you don’t forget the rum.

Yield: 3 mini loaves

Pumpkin Banana Bread


1 2/3 all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 egg
3/4 cup pumpkin puree
3 1/2 bananas, very ripe, mashed
2 tablespoons sour cream
1 teaspoon vanilla extract
1/4 cup dark rum
2/3 cup walnuts, toasted


  1. Preheat oven to 350 degrees F.
  2. Line the bottom of a loaf pan (or three mini loaf pans) with parchment paper. You can also just spray it with baking spray or lightly brush it with butter.
  3. Sift together the flour, baking soda, pumpkin pie spice and salt.
  4. In a separate mixing bowl, beat sugar and egg with a whisk until light and fluffy, about 10 minutes.
  5. Add pumpkin puree, mashed bananas, sour cream, vanilla, and rum. Mix to combine. Fold in dry ingredients and nuts.
  6. Pour into a loaf pan/s and bake for about 45 minutes.

recipe adapted from Flour's famous banana bread

For the cream cheese frosting, I used Martha Stewart’s recipe but cut all proportions in half. To roast the walnuts, just pop them in a 350 F oven for 8-10 minutes.

What’s your favorite recipe using pumpkin? Enjoy the Fall season, everyone! And don’t forget to check out the line-up of baked goods for Megan’s virtual bridal shower!


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