Pumpkin Banana Nut Bread *UPDATED*


Afternoon everyone! A couple of weeks ago I asked everyone on Facebook and Instagram what their favorite pumpkin recipe was. Sadly, only one person responded BUT her response was the best one I think I’ve ever made!

On Instagram a dear friend Melissa suggested a pumpkin banana nut bread. I asked her if she had a specific recipe for it or if I should just fly by the seat of my pants…and fly away I did! I looked around for a 5 star recipe, and sure enough I scored a delicious, delectable, and delightful quick bread recipes from the test kitchen of Nestle. It’s moist and it’s received raved reviews from those who purchased the mini loaves and muffins from me. Everyone loves the combination of the pumpkin and banana, and quite honestly I never would have thought to have put the two together! I can’t thank Melissa enough for suggesting it!!

Alright, enough blubbering… y’all just want me to get to the recipe already ๐Ÿ˜›
I did take a few liberties with the recipe. I don’t keep canned pumpkin(butternut squash) in the house. We process fresh pumpkin, or try to, every year. So I took out the fresh pumpkin from the freezer(2 cups worth) and let it thaw. Just like I do for the Amish banana bread recipe that my Mom has used for as long as I can remember, I let the banana’s get as ripe as I possibly could. And this particular quick bread recipe called for 4 tsp cinnamon. Now, I personally love to use a Chinese cinnamon called Cassia. It’s a very pungent cinnamon and a little goes a long way. Naturally I cut that back as well, but if you’re using a store bought cinnamon you may want to use the full 4 tsp amount. But I leave that up for you to decide, you all know how much cinnamon you can handle ๐Ÿ™‚

Pumpkin Banana Nut Bread

Prep Time: 8 minutes

Total Time: 78 minutes

Makes: 24 slices (12 slices per loaf)


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (15 oz.) LIBBY’Sยฎ 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup (2 medium) very ripe bananas, mashed
  • 3/4 cup vegetable oil
  • 1 cup chopped walnuts


PREHEAT oven to 350ยบ F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


There is enough batter to make four mini loaves and 6 muffins(or two large loaves as suggested in the original recipe). I think the muffins turned out perfectly! I have enough ingredients that I plan to make more and this time add a streusel topping(per my Mom’s request)!
You can certainly use muffin papers if you like, it does make for easier clean up. If you do choose to do muffins, don’t bake them any longer than 20 minutes. The mini loaves were done in about 52 minutes or there about. I tested each one with a sharp knife, if it came out clean then it was time to take them out. It really is an easy recipe, and with the fresh pumpkin you’ll need to drain it slightly. I just placed the pulp in a mesh strainer over a bowl in the sink and gently moved the pumpkin around to help it drain faster. You’re not going for a dry consistency, you just want it less soupy.

AND These freeze up nicely too! If you want to make several batches before the Thanksgiving holiday and give them out as gifts, just be sure to wrap them up in plastic wrap, foil, place in a freezer back(remove all the air), wrap in freezer paper and if you want to make sure to preserve the freshness place them in food saver bags before freezing. Sounds like a crazy way to freeze them but trust me, it works! Just be sure to let them thaw out completely before gifting in a pretty wrap with a bow and tag!

I hope you all enjoy this recipe, it has become a family favorite for us!

Have a blessed day!!




Yesterday I had to use up the remaining bananas, they were oh so ripe! I followed the above recipe to a certain point. With the exception to adding the nuts into the batter. I left those out and put the batter in a greased and floured pan. I went ahead and used one of the large aluminum casserole pans to fit all the batter. So what did I do with the nuts?!


Yep, I went there! I added the nuts to a streusel topping ๐Ÿ˜€ For. The. Win.

Nut Streusel Topping

1 stick butter, softened

3/4 cup flour

3/4 cup light brown sugar

1 tsp cinnamon

1/2 cup oats

1 cup chopped nuts

Mix all ingredients in a small bowl using a fork your fingers. Sprinkle over the cake batter and bake until cake tester comes out clean. Serve warm with whipped cream or ice cream.




Banana Bread

Afternoon everyone! Mighty fine day here, enjoying time with my Papaw before he leaves on Wednesday. We’ve had a swell time reminiscing, putting a puzzle together and realizing it’s missing three pieces (oy vey), watching old westerns, and making new memories! Even as I type this we’re watching The Big Valley ๐Ÿ™‚

I had four bananas, left over from the banana pudding, which were going very ripe. The only thing I know they’re good for when they get that ripe is to make some banana bread! I’ve tried a lot of recipes and none compare to the one I grew up on. It’s an old Amish recipe that my Mom has used for 30+ years. It’s moist and has a full banana flavor, nothing artificial in this bread recipe. Your family is sure to enjoy it!


Banana Bread

1/2 cup shortening

1 cup sugar

4 very ripe bananas

2 eggs

1/4 cup nuts, optional

2 cups flour

1 tsp baking soda

1 tsp salt


ย ย  In a large glass bowl, cream together shortening and sugar until it’s light and fluffy.


Beat in two large eggs, the mixture will turn a light yellow. There isn’t much in the way of leavening in this recipe, incorporating enough air into the batter is essential.

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In the first picture you can see just how ripe I let the bananas get. Peel all four and place them in the batter. With the hand mixer mash the bananas a bit, that will help with the mixing. Blend the bananas into the batter for a minute.


Mashing bananas into batter

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Once the bananas are well blended add in the nuts (if using), flour, baking soda, and salt. Before starting up the mixer gently incorporate the dry ingredients with the beaters. You’ll have less flour flying up in your face this way; mix in the dry ingredients until they are just mixed. Don’t over do it or you’ll have a tough batter. Set aside. Preheat oven to 350 degrees F.

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Grease and flour 1 loaf pan, you can use a nonstick spray if you prefer. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes depending on your oven. It will be ready when you poke a tooth pick in the center and it comes out clean. I had to bake my loaf for 65 minutes, it was just one of those days ๐Ÿ™‚

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The end results are perfect! The original recipe only called for three bananas and Mom figured that the bread would be more moist if she added an extra banana. I don’t have a picture up with nuts because I didn’t add any this time. You can use any that you prefer, we always like to add walnuts chopped fine.


Pancake ‘stach!

Yes that’s yours truly sporting a new pink biker skull cap and a buttermilk pancake ‘stach! All kinds of craziness going on in the Night Owl Kitchen ๐Ÿ˜‰

Bon Appetit!

Amanda Gayle