I try to avoid buying produce at Trader Joe’s because I’ve noticed it goes bad really quickly. And when you’re cooking for one person, you really need produce to last more than a couple days.
One notable exception: bananas. Yes, they also go bad pretty quickly. But an overripe banana isn’t waste: it’s a baking opportunity. So now I buy TJ’s bananas planning to bake with whatever goes super brown.
This time, it was Pumpkin Banana Bread. This bread is incredibly flavorful with hints of both banana and pumpkin pie spice. It’s also super moist, because pumpkin and banana are both texture boosters. You add a nice crumble on top, and get a layered bread that’s the ultimate breakfast booster. Or afternoon booster. Or whenever else you like to eat your treats….no judgement here.
Pumpkin Banana Bread
Original recipe: Cookies and Cups. I’ve rewritten things a bit and added commentary.
Yield: 1 9×5 loaf
Total Time: ~2 hours. A lot of that is baking time vs. prep!
Cook Time: ~70 minutes
- 1 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1 tsp vanilla
- 2 ripe bananas, mashed with a fork
- 1/2 cup canned pumpkin
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp pumpkin pie spice (I make my own with this recipe)
- 2 cups flour
- 1/4 cup butter, cold and cubed
- 1/2 cup dark brown sugar (can sub in light if it’s all you’ve got)
- 1/2 cup flour
- 1 tsp pumpkin pie spice
Make your bread
- Preheat your oven to 300F
- In a large bowl, mix your sugar and oil
- Add the eggs and vanilla, then mix until it’s all smooth
- Add your mashed banana, pumpkin, baking soda, salt and pumpkin spice. Stir until it’s combined. I used a wooden spoon for this step
- Fold in your flour. Mix so you can’t see any traces of flour, then stop—you don’t want to overmix!
- Spray a 9×5 loaf pan with nonstick spray, then line it with parchment. I tend to leave extra parchment hanging over the sides so it’s easier to remove the bread from the pan. It still might be sort of hard, but this makes it easier!
- Pour batter into the pan
Make your crumble and bake the bread
- Grab a medium bowl, and add your butter, brown sugar, flour and pumpkin pie spice
- Use a fork or your hands to mix the ingredients together. You want to mix until a coarse crumb forms. I found it much easier with my hands!
- Sprinkle your topping over the loaf batter
- Bake for 65-85 minutes, or until a toothpick inserted in the middle comes out clean. Don’t assume the bread is done just because the topping starts to brown—it might still be undercooked in the center. If you need to bake the bread longer and you’re worried about burning the top, use a foil “tent” to cover the top.
- Put the pan on a cooling rack, and leave it there for 20 minutes. Then, remove the bread from the pan, and put it on a wire rack to finish cooling
This bread kept well. I think it tasted even better on day 2, and still tasted great on day 3!